Apple Pecan Stuffing

Kenneth Hutchinson Oct 12, 2022


  • 13 cups sourdough bread, cut into cubes
  • 3 cups rye bread, cut into cubes
  • 3 cups pumpernickel bread, cut into cubes
  • 4 tablespoons Mushroom and Sage EVOO
  • 1 minced yellow onion
  • 1 diced bulb fennel
  • 3 cored and diced apples
  • ⅔ cup chopped pecan halves
  • ⅔ cup chopped pecan halves
  • ½ cup Gala Apple Balsamic Vinegar
  • 2 cups chicken or turkey stock
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon chopped fresh sage


  1. Preheat oven to 350°F and place bread cubes on baking sheets and toast in oven until crispy
  2. Heat oil in a large skillet. Once hot, add onion, fennel, and apples. Saute until tender
  3. Place bread cubes and veggies in a large bowl. In a separate bowl, combine vinegar, stock, eggs, salt, and pepper, whisk to combine
  4. Pour mixture over the other ingredients and toss to combine                          
  5. Transfer stuffing to a casserole or baking dish and cover with aluminum. Place in the oven and bake for 30 minutes            
  6. Remove foil and continue to bake for another 30 minutes until toppin is crisp
  7. Top with chopped sage before serving.