Floating Olive Branch
Apple Pecan Stuffing


3 cups sourdough bread, cut into cubes and toasted  

3 cups rye bread, cut into cubes and toasted  

3 cups pumpernickel bread, cut into cubes and toasted 

4 tablespoons Porcini and Sage Olive Oil  

1 each yellow onion, peeled and minced 

1 each bulb fennel, diced 

3 apples (red, yellow and green), cored and diced 

2/3 cup pecan halves, chopped 

1/2 cup Apple Cider Vinegar 

2 cups chicken or turkey stock 

2 eggs 

1 teaspoon Fleur de Sel 

1/2 teaspoon cracked black pepper

fresh sage, chopped 



Preheat oven to 350°F.

Heat oil in a large skillet. Once hot, add onion, fennel and apples. Sauté until tender, about 3-4 minutes. Remove from the heat.  

Place bread cubes and veggies in a large bowl. In a separate bowl, combine vinegar, stock, eggs, salt and pepper, whisk to combine. Pour mixture over the other ingredients and toss to combine. Transfer stuffing to a casserole or baking dish and cover with aluminum. Place in the oven and bake for 30 minutes. Remove foil and continue to bake for another 15-20 minutes, until topping is crisp. Top stuffing with chopped sage before serving.