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Southern Apple Pecan Dressing

November 13, 2010 - Written by Diana

The time has come to start the Thanksgiving dinner recipes.  Dressing or Stuffing what’s the difference.  Where I came from, everything was called stuffing, here in Ohio, mostly it’s called dressing so I always thought it was a regional thing.  Whatever – you can also call it stuffing if you stuff it, and dressing if you don’t.  Usually I don’t stuff the turkey, I bake the stuffing (or dressing) and serve it as a side dish – because I like it that way.  I love apples and pecans in my dressing (stuffing) and sometimes I throw in some raisins.  Here’s a recipe developed by the Deen Brothers.  Oven dried bread means cube it and toast it on low until the bread is dry enough to use for stuffing.

Southern Apple Pecan Dressing

Recipe created by Jamie and Bobby Deen on behalf of the Grain Foods Foundation



Servings – 8
PreHeat – 350°
Prep Time – 20 min
Cooking Time – 1 hr
Total Time – 1 hr 20 min
Difficulty – Easy

Ingredients

Directions

In an extra large mixing bowl, toss together white bread and crackers. Set aside.

In a large skillet over medium heat, melt butter. Stir in celery, onion,apples, sage and poultry seasoning. Cook until onion is translucent. Pour vegetable mixture over bread mixture. Add stock, salt and pepper. Stir to coat. Add beaten eggs and mix well. Stir in Nuts. Pour mixture in a prepared 9×13 baking pan.

Bake until golden on the top and cooked through with a slight jiggle (45-60 minutes).

Tell us, are you a stuffing, or dressing person?  What kind do you like best?