Welcome to day four of the five days of stuffing. Today I have decided to share an old German recipe for apple and pecan stuffing. Well, I am not sure it is really German, but it came from a lady at church that is German, does that count? She said she makes it for Christmas Dinner, every year. I've never tried it, but I am thinking making some for a holiday dinner, this season, because it sounds yummy.
| Apple and Pecan Stuffing Ingredients: 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 |
Directions:
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!
Jade :)
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!
Jade :)
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