eighty three

Apple Pecan Stuffing

Stuffing might be one of my favorite foods. I don’t know about you, but I like to make stuffing any time when the weather is chilly; it’s definitely not a strictly Thanksgiving/Christmas food. In my humble opinion, there’s nothing better than curling up in a million blankets on the couch with a giant bowl of stuffing, watching Gilmore Girls reruns. Pure magic. And to those of you who saw this and thought, “is she just about to post a Thanksgiving recipe from weeks ago and pretend it makes sense?” you’re only SORT OF right. Boom. But in all seriousness, I really do think everyone should eat stuffing all year ’round. It’s basically (kindasorta) savory bread pudding. I think if you added sliced sausage to this particular recipe it would make a pretty rad main course, don’t you?

Stuffing (adapted from

– 1 1/2 cups raw pecans

– 1/2 cup (1 stick) unsalted butter

– 2 cups chopped white onion

– 1 cup chopped celery

– 3 Granny Smith apples, peeled and diced

– 1 1/2 cups chicken or vegetable stock

– 12 cups 1/2-inch cubes of bread, left out overnight (or you can use croutons, i won’t tell)

– 1/4 bunch fresh sage

– 1/4 bunch fresh thyme

– 1/4 bunch fresh flat-leaf parsley, roughly chopped

– 1/2 tsp. black pepper

– Kosher salt

Preheat the oven to 400 degrees. Toast the pecans for about 5 minutes. Set aside. Reduce oven heat to 375 degrees. In a large saucepan melt 6 tbsp. of butter and cook the apples over medium heat for three minutes. In another saucepan melt the remaining butter along with the celery and onions until soft. Pour the celery mixture into the apple mixture along with the broth. Then add the bread, herbs, salt and pepper. Place mixture into an baking dish and bake for 45 minutes or until heated through.

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