Prep 20 mins
Cook 20 mins
Two different breads, apricots, apples, herbs, white wine, and savory ingredients make this recipe a better-than-you-could-ever-get-in-a-box stuffing. The flavors and colors of this homemade stuffing are fabulous, and will make you feel warm and cozy like a good autumnal meal should. Recipe created by me personally, inspired by my favorite season of the year! Add the pecans if you want it a bit richer.
- 3 slices white bread, good quality
- 2 slices whole wheat sandwich bread, good quality
- 1⁄3 cup celery, diced
- 1⁄3 cup onion, diced
- 1⁄2 small red apple, left unpeeled and diced small
- 5 dried apricots, finely chopped
- 6 fresh thyme sprigs
- 3 tablespoons white wine
- 1 1⁄2 cups chicken stock or 1 1⁄2 cups chicken broth
- 1 tablespoon apple cider vinegar
- 4 tablespoons butter
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon dried rosemary (the finely chopped one)
- 1⁄4 teaspoon paprika
- 3⁄4 teaspoon dried parsley
- 3⁄4 teaspoon ground sage
- 1⁄4 teaspoon turmeric
- salt and pepper, to taste
- 1⁄4 cup chopped pecans (optional)
- Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl.
- Remove leaves from thyme sprigs and add to bread. Set aside.
- In a large pan, add 2 tbsp butter and celery and onion. Season with salt and pepper. Saute over low to medium heat until vegetables are softened.
- Add dried bread cubes, apple, apricot, and butter. Stir well.
- When butter has absorbed into bread, add white wine. Stir until absorbed.
- Add onion powder, rosemary, paprika, parsley, sage, and turmeric. Add 1/2 cup of chicken stock and simmer until liquid is absorbed. Season again with salt and pepper.
- Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid.
- Add remaining 1 cup chicken stock and cover. Allow to simmer covered over low heat for 20 minutes.
- Season again with salt and pepper. Add pecans if using.
- *** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.