Skip to main content

Sourdough Stuffing with Apricots and Pecans Bonus recipe

Cooking with Paula Deen Magazine (Winter comfort food issue, January February 2010)   My Usb cord  went out so I will have a Bonus recipe until I get another cord for  one or both of my cameras.  The recipe comes from November/December 2010 5th Anniversary Special Edition
which is still on news stands.


6 cups(1/2 inch) cubed sourdough bread(about 3/4 pound)
1 tablespoon vegetable oil
2 tablesppons butter,divided
1 cup chopped onion
1 cup chopped celery
2/3 cup chopped dried apricots
1/2 cup chopped pecans
1 tablespoon  chopped fresh parsley
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon poultry seasoning
2 large eggs,beatean
2cups unsalted chicken  stock

1.Preheat oven to 350o . On a large baking sheet,place bread cubes in a single layer.  Bake 10 minute or until toasted.
2.In a large skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium-high heat.  Add onion and celery ,cook 6 minutes or until tender.
3.In a large bowl, combine bread cubes, onion mixture,apricots,pecans, parsley,salt.,pepper,poultry seasoning, eggs and stock.  Spoon mixture into an 11x7inch or a shallow 2-quart baking dish.  Melt remaining 1 Tablespooon butter; drizzle over stuffing . Bake ,unconvered ,35-to 40 minutes or until set , lightly covering with foil  to prevent excess browning during the last 10 minutes of baking time, if necessary.


Miriam said…
I'm glad you stopped by and I would love to link up with you tonight. I am now following you and I hope that you can follow me back. See you around soon at Meatless Meals For Meat Eaters

Popular posts from this blog

Bonus Recipes:Paula Deen's:Hearty Vegetable Soup

1 Tablespoon of butter
1 cup of thinly sliced carrots
1 small zuccini sliced lenghwise
and cut crosswise into thin slices
1/2 cup onion
2 cups tightly packed fresh baby spinach
2 cups(14.5-ounce) cans diced tomatoes with basil,garlic,and oregeno
2 cups chicken broth
1   (15-ounce) can Northern beans,drained
 1 cup frozen cut green beans,thawed
1/2 teaspoon ground pepper
1/4 teaspoon salt

1.In a Dutch oven ,melt butter over medium heat .  Add carrots,zucchini and  onion
cook stirring occasionally, for 5 to 6 min or until vegetables are tender( more like an 1hour on low heat total
Add sinach stirring until wilted.
2.Add diced tomatoes,broth beans green beans,pepper and salt.Bring to boil :reduce heat and simmer.

For more of her recipes go here.

I omitted the spinach and Northern beans (my kids wouldn't have eaten it) I substituted.  Italian
style vegetables which has the zucchini and Italian style green beans and for a little more
something I pute…

My cookbook addiction

Hello my name is Cheryl and I'm addicted to really ,practical cookbooks! Yes I just posted on another Weight Watchers cookbook. I have no interest in the point system none whatsoever. This little factoid is how you know I just love buying, collecting and maintaining an extensive cook book collection. I only paid the $2.00 plus shipping and handling and got a real bargain! This is organized more like a traditional cookbook  soup and starters,breakfast and brunch,poultry,yeast breads,quick breads etc...I was a little disappointed with the slow cooker section.I use my slow cooker every week and was hoping for a little more to choose from. I am very pleased with vegetarian main dishes.We are not vegetarian or vegan just a busy Mama/college student trying to get my growing kids to eat more vegetables. I wish I had started with this and the One pot cookbook back in 2012 when I had the health scare this would have made eating healthy a whole lot simpler. I will be looking over both so I…