03 December, 2011

F is for Feast (Pecan stuffing)

Stuffing is my favorite part of Christmas dinner.  Last year I was hoping to make a "proper" Chestnut stuffing to go with the rest of the dishes.  Unfortunately I could not find fresh chestnuts.  After some debate I decided to use pecans instead and the result was quite satisfactory: I liked the crunch pecans added to the dish.

(loosely based on Martha Stewart's recipe)

What you need

1/2 loaf good-quality white bread, cut into 3/4-inch cubes
1 cup pecan halves, roughly chopped
3 celery stalks, chopped into 1/4 inch dice
4 oz mushrooms, quartered
1 medium onion, cut into 1/4 inch diced
1/2 cup red wine (optional)
1 cup vegetable stock
2-3 tbsp (each) of chopped fresh herbs: thyme, sage, marjoram, parsley
salt and pepper
What to do
  • Dry bread cubes overnight.
  • Heat oil in a deep skillet.  Saute onions and celery until translucent.  Add mushrooms and cook for 3-4 minutes.  Add herbs and mix well.  Add wine and pecans and cook for 5-7 minutes.  If not using wine, add broth instead.
  • Add broth and raise heat to hight.  Bring broth to boil, remove from heat.
  • Transfer the mix into a baking dish, add bread cubes, mix well and bake at 350 for 20-30 minutes.  I like to stir mu stuffing every 10-15 minutes to prevent bread from darkening too much.
  • Serve sprinkled with chopped fresh parsley.

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