Apple and Pecan Stuffing
1/4 cup real butter, melted
1 small onion, minced
1/2 cup celery, minced
8 slices whole wheat bread, torn into small pieces
1 large apple, peeled, cored and chopped medium
1/2 cup chopped unsalted pecans
1/2 cup chicken stock
1 large egg
3/4 teaspoon dried sage leaves
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
Preheat oven to 325 degrees.
Grease 2 quart casserole dish and set aside.
Cook onion and celery in butter until soft.
Place cooked onion and celery in a large bowl and add bread, apple, and pecans.
In another bowl, whisk the chicken stock, sage, salt, pepper and egg till well mixed.
Combine both mixtures and stir gently.
Pour mixture in a greased casserole dish and cover with foil for 20 minutes while cooking.
Remove foil and cook an additional 10 minutes.
Tomorrow is the last day of the five days of stuffing and I have a very special stuffing recipe to share. See you then!