I can’t believe it’s taken me to adult age to first try homemade stuffing. It wasn’t much of a thing where I grew up in Germany. And I can tell you I’ve been obsessed since I first made it! It’s a great roast filling and a great side, filled with wonderful umami and comfort flavors. This Pecan and Apple Stuffing brings a load of tangy and sweet aromas with a delicious crunchiness from the pecans. It’s super festive and mouthwatering all year round!
Ingredients
- 15 ml (1 tbsp) canola oil
- 160 g (1 cup) chopped onion
- 1 large apple cut into ½-inch (1 cm) cubes
- 30 ml (2 tbsp) balsamic vinegar
- 200 g (1¾ cups) peeled and finely diced carrots
- 150 g (1¼ cups) finely diced celery
- 200 g (2 cups) bread ripped into bite-size chunks
- 50 g (½ cup) chopped pecans
- 25 g (¼ cup) whole pecans
- 16 g (2 tbsp) sunflower or pumpkin seeds (optional)
- 4 sprigs rosemary
- 6 g (2 tbsp) fresh sage leaves
- 473 ml (2 cups) vegetable stock
Instructions
- Preheat your oven to 390°F (200°C).
- Heat the canola oil in a large saucepan over medium heat. Add the onion and fry for 3 to 5 minutes, until translucent.
- Add the apple and cook for 5 minutes, until the apple begins to soften and caramelize. Add the balsamic vinegar to deglaze the pan.
- Add the carrots and celery. Cook for 2 minutes, then remove everything from the heat.
- Place your bread chunks in a large mixing bowl. Add the pecans, sunflower seeds (if using), rosemary, and sage. Give them a good stir and add your apple mixture.
- Combine everything, then transfer the mixture to an 8 x 6–inch (20 x 15–cm) ovenproof dish.
- Pour the vegetable stock over the dish and bake for 30 minutes. Serve it hot alongside the rest of your roast dinner.
Swap out the bread for gluten-free bread in this recipe. It’s just as delicious!