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Pecan and Apricot Sourdough Bread Stuffing

Pecan and Apricot Sourdough Bread Stuffing

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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Ingredients

1 h 20 m servings 291 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 534 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 275 degrees F (135 degrees C). Butter an 11x14 inch baking dish, and set aside to bake the stuffing.
  2. Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20 to 30 minutes. Remove from the oven to cool. Increase the oven temperature to 350 degrees F (175 degrees C).
  3. Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest.
  4. Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish.
  5. Bake in the preheated oven until the top is browned, 30 to 35 minutes.

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Reviews

Read all reviews 11
  1. 17 Ratings

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Most helpful positive review

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! Thank...

Most helpful critical review

Way too dry and took way too long to make for thanksgiving. Will find another recipe next year.

Most helpful
Most positive
Least positive
Newest

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! Thank...

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...

I used turkey stock instead of chicken. This was delicious and everyone enjoyed it.

Excellent recipe and simple to prepare. Chef John earns another 5-star review for this one! =)

Made it without the egg and it was terrific. I used half/half sour dough and french bread. Since I cooked it as a dressing and not in the bird, I pured turkey drippings (consisted of 1 stick but...

Way too dry and took way too long to make for thanksgiving. Will find another recipe next year.

I made this for Thanksgiving dinner yesterday, and it turned out very good. The only change I would make in the future would be to add more chicken or turkey broth (maybe 1/4 to 1/2 cup) as min...

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