Apple Pecan Stuffing

• Produce

  • 1 cup Carrots
  • 1 cup Celery
  • 2 cloves Garlic
  • 2 Granny smith apples
  • 2 cup Onions
  • 2 cup Parsley

• Canned Goods

  • 1 1/2 cup Broth

• Baking & Spices

  • 2 tsp Beau monde seasoning
  • 1 tbsp Brown sugar
  • 1 tsp Pepper
  • 2 tsp Salt

• Nuts & Seeds

  • 2 cup Pecans

• Bread & Baked Goods

  • 12 cup Bread

• Dairy

  • 8 oz Butter

Found on homemadeinterest.com

Description

Ingredients

• 2 c Onions, diced
• 1 Tbsp Brown Sugar
• 1 c Carrots, diced
• 1 c Celery, diced
• 2 Granny Smith Apples, diced
• 2 cloves Garlic, minced
• 8 oz. Butter, melted
• 12 c Bread, cubed
• 1½ - 2 c Broth
• 2 c Parsley, finely chopped
• 2 c Pecans, roughly chopped
• 2 tsp Beau Monde Seasoning
• 2 tsp Salt
• 1 tsp Pepper

Directions

• Preheat oven to 350°F
• Place the onions in a small bowl and sprinkle the sugar over them. Let onions sit for about an hour.
• In a large skillet saute the carrots, celery, apples, and garlic until softened.
• Strain the sugared onions and add them to the saute along with the melted butter.
• Add mixture to the bread and toss in a large bowl.
• Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning, slowly tossing until the broth is all absorbed by the bread.
• Add salt and pepper to taste.
• Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
• Cover with foil and bake at 350°F for 45 minutes.
• Remove foil and continue to bake for 5 - 10 minutes or until top is crusty and brown.