Apple Pecan Stuffing

Who doesn’t love a good stuffing? This recipe for Apple Pecan Stuffing is the right mix of sweet and savory. Made using a combination of sourdough, rye, and pumpernickel bread all seasoned with sautéed fennel, apples, and onions. Adding to the savory element, we use our Porcini and Sage Olive Oil. The earthy, savory aromas of porcini mushrooms and fresh sage leaves combine beautifully in this infused olive oil. Enhancing the sweet attributes of this recipe is our Apple Cider Vinegar. Italian apples from Puglia add a wonderfully fragrant aroma to this barrel-aged apple cider vinegar with a slightly sweet, well-rounded flavor.

Ingredients: 

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 

Instructions: 

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.