Apple-pecan stuffing

MAKES 6 TO 8 SERVINGS

1 tablespoon butter (to grease baking dish)

12 cups fresh white or whole wheat bread, cut into ½-inch cubes

1 stick butter

1 large onion, medium dice

3 ribs celery, medium dice

2 red apples (Fuji or Honey Crisp preferred), medium dice

1 teaspoon rubbed sage

1 teaspoon dried thyme

1 cup pecans, toasted (see note) and rough chopped

Salt and pepper, to taste

1½ cups chicken stock (or broth)

Preheat oven to 400 degrees. Butter a large baking dish; set aside.

Spread the cubed bread onto a sheet tray and toast in the oven until light golden brown (watch carefully after 4 or 5 minutes). Place toasted cubes in a large bowl and set aside.

Heat a saute pan over medium heat and add 1 stick butter. Gently saute the onion and celery until tender (about 4 to 5 minutes). Add the apples; sauté 1 more minute. Mix the onion, celery and apple mixture with the toasted bread cubes. Add the sage, thyme, toasted pecans, salt, pepper and chicken stock (or broth). Transfer this mixture into the prepared baking dish and bake until stuffing is golden brown (about 45 to 50 minutes).

Note: To toast pecans, place on sheet tray and bake at 350 degrees for about 5 to 6 minutes.

Sara Salzinski, The Chopping Block

Nutrition facts per serving: 427 calories, 30 g fat, 11 g saturated fat, 41 mg cholesterol, 34 g carbohydrates, 8 g protein, 424 mg sodium, 6 g fiber