Apple Pecan Stuffing

This is the perfect crown roast stuffing, but I prefer baking it separately in order to crisp up bits of bread evenly. This dish is tangy, sweet, and savory, and it wonderfully complements the clean flavor of lean pork.

This is the perfect crown roast stuffing, but I prefer baking it separately in order to crisp up bits of bread evenly. This dish is tangy, sweet, and savory, and it wonderfully complements the clean flavor of lean pork.

NOTE: I used a Pyrex baking dish, but you can use any oven-safe pan.

Ingredients:

1 stale baguette, chopped into large pieces
4 tbsp butter
2 large yellow onion, diced
2 granny smith apples, cored and diced
1 tsp sugar
1/4 cup apple juice
1/4 cup white wine
1/4 cup chicken stock
1/2 cup pecans, chopped

Procedure:

BEFORE BAKING: Brush Pyrex with melted butter. Position a rack at the bottom of the oven. Preheat oven to 350°F.

1.    Saute onion in 2 tbsp butter over low heat. Sweat out onion until transluscent. Transfer onion to mixing bowl. In the same pan, saute apples in 2 tbsp butter over low heat. Add sugar. Sweat out until apples are caramelized. Transfer to mixing bowl
2.    Using a small pot, reduce apple juice, white wine, and chicken stock over medium heat.
3.    Lightly toss reduced liquid with onion, apples, bread, and pecans. Transfer to baking dish. Cover with foil.
4.    Bake for 45 minutes.
5.    Serve!

Tags: apple, pecan, stuffing
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