Name: Herbed Pecan Stuffing
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 12 servings
Ingredients: 8 cups cubed day-old multigrain bread; 3/4 cup golden raisins; 1/2 cup apple juice; 1/4 cup olive oil; 4 celery ribs, diced; 1 large onion, chopped; 3 garlic cloves, minced; 1 cup minced fresh parsley; 1-1/2 teaspoons salt; 1-1/2 teaspoons rubbed sage; 3/4 teaspoon dried thyme; 1/2 teaspoon fennel seeds, crushed; 1/4 teaspoon pepper; 1 large egg; 1-1/2 to 2 cups chicken broth; 1-1/2 cups coarsely chopped pecans, toasted

I updated a basic stuffing recipe by using wholesome multigrain bread in place of customary white bread. It adds a hearty, crunchy taste. —Edie DeSpain, Logan, Utah

Ingredients

8 cups cubed day-old multigrain bread

3/4 cup golden raisins

1/2 cup apple juice

1/4 cup olive oil

4 celery ribs, diced

1 large onion, chopped

3 garlic cloves, minced

1 cup minced fresh parsley

1-1/2 teaspoons salt

1-1/2 teaspoons rubbed sage

3/4 teaspoon dried thyme

1/2 teaspoon fennel seeds, crushed

1/4 teaspoon pepper

1 large egg

1-1/2 to 2 cups chicken broth

1-1/2 cups coarsely chopped pecans, toasted

Instructions

1 Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°.

2 Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish.

3 Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.