Apple, Orange and Pecan Stuffing
Posted May 2, 2011 by
Ready Time 0 min Servings: 4 s


  • butter, divided
  • large onion, finely chopped
  • stalks celery, finely chopped
  • apples, cored, peeled, and diced
  • cubed day-old bread
  • chopped pecans
  • chopped fresh parsley
  • dried sage
  • grated orange zest
  • chicken stock


Over medium-high heat, sauté onions and celery in 1 Tbsp/15 mL butter for 5 minutes, or until celery has softened. Add apples; continue cooking for 2 minutes. Transfer to large mixing bowl. Add bread, pecans, parsley, sage, and orange zest. Season with salt and pepper. (If using a commercial chicken stock, reduce salt.) Mix well. Transfer mixture to a greased baking dish, evenly distributing stuffing. Melt remaining 25 mL/2 Tbsp butter in chicken stock and pour over stuffing. Use for crown roast, rack or pork loins. If cooking stuffing separately from roast, bake at 350°F (180°C) for an 30-60 minutes, or until top becomes browned and crunchy.