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Apple, Orange and Pecan Stuffing
Prep Time:
10 minutes
Cooking Time:
1 hours
4 cups/1L
3 Tbsp (45 ml) butter, divided
1 large onion, finely chopped
2 stalks celery, finely chopped
2 apples, cored, peeled, and diced
5 cups (1.25 L) cubed day-old bread
1/2 cup (125 ml) chopped pecans
1/2 cup (125 ml) chopped fresh parsley
1 tsp (5 ml) sage
1 tsp (5 ml) grated orange zest
1 cup (250 ml) chicken stock
Salt and pepper
Over medium-high heat, sauté onions and celery in 1 Tbsp/15 ml butter for 5 minutes, or until celery has softened. Add apples; continue cooking for 2 minutes. Transfer to large mixing bowl. Add bread, pecans, parsley, sage, and orange zest. Season with salt and pepper. (If using a commercial chicken stock, reduce salt.) Mix well. Transfer mixture to a greased baking dish, evenly distributing stuffing. Melt remaining 25 ml/2 Tbsp butter in chicken stock and pour over stuffing. Use for crown roast, rack or pork loins. If cooking stuffing separately from roast, bake at 350°F (180°C) for an 30-60 minutes, or until top becomes browned and crunchy.