Apple Pecan Stuffing


  • Makes0 servings

As far as Dustin is concerned, this is the best part of the turkey. In fact, given a plate of stuffing drowned in gravy and topped with cranberry sauce, he doesn't really need turkey at all.


  • 16 cups day-old French or Italian bread, cut into 1/2-in. cubes

  • 1 cup pecans, coarsely chopped

  • 1/3 cup vegetable oil

  • 2 stalks celery, diced

  • 1 onion, chopped

  • 3 large apples, peeled, cored and diced

  • 2 tsp ground poultry seasoning

  • 2 cups chicken broth, (homemade or canned)


  • Place the bread cubes in a very large bowl. Have your young assistant add the chopped pecans and toss to mix. (The pecans have a mysterious tendency to disappear - you might want to have some extra, just in case).

  • Meanwhile, heat the vegetable oil in a large skillet. Add the celery and onion and cook over medium heat until tender, about 10 minutes. Add the apples and the poultry seasoning and cook for a few minutes longer. Pour in the chicken broth and heat the mixture until just boiling. Remove from heat and add to the bowl with the bread cubes. Toss well. Let cool slightly before stuffing the bird.

  • Have your helper cram the stuffing into the cavity of the turkey - by hand or with a spoon. Just fill it loosely - don't compress it - leaving some room for expansion. Skewer the opening shut, and truss the turkey with string - to prevent escape. Any extra stuffing can be baked in a greased casserole dish - drizzle on some turkey drippings while it's baking.

This article was originally published on Oct 01, 1997

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