Stuffing with Toasted Pecans -- Yum!

Aunt Linda's famous recipe

Stuffing with Toasted Pecans -- Yum!
Stuffing with Toasted Pecans -- Yum!

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup butter

  • 2-3

    cups pecans

  • 1

    cup finely chopped scallions

  • 1/2

    cup finely chopped celery hearts

  • 1/2

    cup finely chopped carrots

  • 1/2

    cup snipped fresh parsley

  • 1/3

    cup snipped fresh thyme (I use less)

  • 3

    cloves minced garlic

  • 4-5

    cups dry white bread crumbs (I use 1 package Brownberry oven unflavored cubes—about 5 cups)

  • 1

    package dried cherries

  • 2-2 1/2

    cups chicken stock (use College Inn brand broth)

Directions

Preheat oven to 350. In skillet, melt butter until it foams and begins to turn brown—med heat. Add pecans; cook 1-2 minutes to lightly toast. Add onion, celery, carrot, thyme and garlic. When vegtables are soft, add bread crumbs. Heat and stir until they brown slightly. Season with pepper and parsley. Add broth to moisten. Spoon into rectangular baking dish and bake covered for 30 minutes. Serves 8-10.

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