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NEW RECIPES: PECAN BREAD STUFFING Back to Recipes
3/4 cup Fisher Pecans, chopped
1/4 cup Sweet Onion, chopped
1/4 cup Celery, chopped
2 Tablespoons butter, melted
1/4-1/2 cup Fresh Cranberries, chopped
1/2 teaspoon Rosemary, ground
1/2 teaspoon Sage, ground
1/4 teaspoon Black Pepper, ground
8 cups Dry Bread Cubes
1 1/2-2 cups Chicken Stock (or canned chicken broth)
  1. Prehaet oven to 325 F.
  2. Lightly toast pecans in a skillet over low heat just until warm, about 5 minutes. Stir frequently. Transfer to large mixing bowl & set aside.
  3. Melt butter. Saute chopped onions & celery in melted butter.
  4. Add cranberries, rosemary, sage & black pepper to sauté pan. Continue warming over low heat for 5 minutes. Add mixture to large mixing bowl containing toasted pecans.
  5. Stir in dry bread cubes. Add chicken stock (chicken broth) ˝ cup at a time until bread cubes are moist but not soggy.
  6. Transfer mixture to baking dish. Cover loosely with a sheet of foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes or until mixture is warmed through.


Yield: Approx. 10 to 12 servings


Source: John B. Sanfilippo & Son, Inc.

© Copyright 1998-2005 by John B. Sanfilippo & Son, Inc. All Rights Reserved.