Recipe by Wendy W88
My husband loves pecans so I dug around until I found this very tasty and interesting stuffing. I now make it for big gatherings and get so many compliments on it and friends requesting the recipe!
Top Review by ChipotleChick
This was by far the best stuffing I have ever eaten! I made it with the Apricot-glazed turkey for Thanksgiving. My mother loved it, as did everyone else! The flavors were perfect to go with turkey! Everyone asked that I please make this stuffing every year, so I just may do that! Thanks!
- 1 cup sliced leek
- 3⁄4 cup chopped onion
- 1⁄4 cup butter
- 2 medium apples, cored and chopped
- 1 cup chopped pecans
- 3⁄4 cup chopped dried apricot
- 1⁄2 teaspoon ground nutmeg
- 4 cups dried white bread, cubed
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- 3⁄4 cup half-and-half
- 1 beaten egg
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
Directions See How It's Made
- In a large skillet, cook leeks and onion over medium heat in butter, until tender but not brown.
- Stir in apples, pecans, apricots, and nutmeg.
- Cook about 4 minutes.
- In a large bowl, combine bread cubes, rosemary, thyme, parsley, and cooked onion mixture.
- In a small bowl, combine half and half, egg, salt, and pepper.
- Add to bread mixture and stir gently to coat.
- Place in a greased 2 qt casserole and bake, covered, in a 375* oven for 20 minutes.
- Uncover and bake an additional 15 minutes.