Apple Pecan Stuffing
Submitted by Sue Lowes on Dec 07, 2010

Bread stuffing with apples, pecans and onions and spices.

Servings:
10

Complexity:   
Very Easy

Total Time:
1 hour

Ingredients:
3 tablespoons extra-virgin olive oil plus extra for finishing
1/2 bunch fresh thyme
1/2 bunch fresh sage
1 large Spanish onion, thinly sliced
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled and diced
1&1/2 cups raw pecans
2 eggs
3/4 cup heavy cream
1&1/2 cups low-sodium chicken stock
5 cups sourdough bread (crusts removed), hand torn into 1-inch pieces
1/4 bunch fresh flat-leaf parsley, roughly chopped.

Directions:
Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, insuring the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecan are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl, whisk together egg, cream, chicken stock and salt and pepper to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.

Scoop stuffing into cavity of pork crown roast and cook accordingingly with roast, or cook in greased casserole dish at 350 F for 45 minutes or until toasty on top and cooked through.

Cook's Notes:
You can also ad a mild Italian sausage to the stufing. Also, I like to use Pepperidge herb seasoned stuffing mix instead of the bread.