Apple pecan stuffing

Vegetarian Baby and Child, Nov-Dec, 2002 by Lynn Bennett's

Apple Pecan Stuffing.

Chef Beverly Lynn Bennett


1 1/2 c. pecan pieces
12 c. whole-wheat or whole-grain braid, cut into cubes
1 c. onion, diced
1 c. celery, diced (including the leaves)
2 Tbsp. canola oil
3 c. apples, peeled and diced
1/4 c. freshly chopped parsley
2 tsp. dried thyme
1 tsp. cinnamon
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. apple juice
1 c. water

Toast pecans at 300[degrees]F until fragrant and slightly browned, then set aside. When cool, roughly chop pecans and set aside. Place bread cubes in a large bowl and set aside to dry for 30-60 minutes. In a non-stick skillet, saute onions and celery in canola oil for 5-7 minutes or until soft. Add apples and saute for 3 minutes or until apples are softened. Add cooked vegetable mixture to the bowl of bread cubes, along with the pecans, parsley, thyme, cinnamon, salt, and pepper. Toss gently to combine. Add the apple juice and water to the ingredients in the bowl, tossing gently to evenly moisten the mixture. Transfer mixture to a large, greased casserole dish. Bake at 350[degrees]F for 25-30 minutes or until golden brown on top and slightly crunchy. Yield: 3 quarts.