Recipe: Toasted Pecan Dressing

10 servings

- 2 cups chopped pecans

- 2 tablespoons light olive oil or canola oil

- 1 medium onion, peeled and finely chopped

- 3 stalks celery, finely diced

- 1 medium clove garlic, peeled and minced

- 2 pears, cored and diced

- 1 Granny Smith apple, cored and diced

- 1 tablespoon lemon juice

- 2 teaspoons ground sage

- 1 tablespoon fresh thyme leaves

- 1 (12-ounce) box cornbread-stuffing crumbs

- ½ teaspoon salt

- ¼ teaspoon freshly ground black pepper

- ½ cup finely chopped Italian parsley

- 2 eggs

- 1 cup apple cider or juice concentrate

- 1 cup chicken broth

- Nonstick cooking spray

1. Place the chopped pecans in a baking pan and toast in a preheated 325-degree oven 8 to 10 minutes, stirring once. Remove from the oven and set aside.

2. In a large skillet, heat the oil over medium heat. Add the onion and sauté 5 minutes. Add the celery and garlic; sauté an additional 5 minutes. Then add the diced pears and apple with the lemon juice, sage and thyme; cook 5 minutes. Transfer to a large bowl.

3. Add the pecans, cornbread-stuffing crumbs, salt, pepper and parsley to the vegetables. Whisk together the eggs, apple concentrate and broth. Pour over the stuffing, mixing until all ingredients are moistened.

4. Liberally spray a large casserole dish with cooking spray. Transfer the stuffing to the dish and cover with foil. (Refrigerate until ready to cook; should be cooked the same day it is prepared. Remove 30 minutes before baking.)

5. Cook the stuffing in a preheated 325-degree oven 30 minutes. Uncover and continue baking 15 minutes.