Recipe by Chef John
"This savory stuffing is a little tangy and a little sweet. And it's so easy to make that you won't have to wait for a holiday to enjoy this dish with your family."
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1 (1 pound) loaf
sourdough bread, torn into pieces
herbes de Provence
chopped dried apricots
toasted pecan halves, chopped
salt and freshly ground black pepper to taste
This was my first attempt making stuffing that didn't come from a box. I substituted dried cranberries for the apricots and it was delicous. Even my husband loved it and he hates fruit! Thanks Chef John......
This was great!
This looks great, can't wait to try it. Especially with the sourdough bread, which I love.
lwc of New Orleans
Made this yesterday for Thanksgiving and it was a huge hit! It was my first time trying a new dressing recipe and baking it outside of the bird. The sourdough bread makes it so flavorful and the apricots and pecans are a great touch.
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan and Apricot Sourdough Bread Stuffing
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 126
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