Pecan Apple Stuffing Recipe - Home. Made. Interest. (2024)

This easypecan apple stuffingisa classic Thanksgiving stuffing recipe made witha delicious blend of buttery bread cubes, apples, and pecans.

This pecan apple stuffing is a classic stuffing recipe that we make every Thanksgiving. It is loaded with onions, carrots, tart Granny Smith apples, crunchy pecans, and fresh herbs baked together with buttery bread cubes and a rich chicken broth.

We love our traditional Southern cornbread dressing, but sometimes we like to put that extra dazzle to our holiday spread. That’s when we go for the pecan apple stuffing.

It’s delicious and perfect for Thanksgiving or Christmas dinners you can even add your leftovers to porkchops for a delicious dinner!

Serve with some creamed corn casserole, sweet potato casserole, and mashed potatoes and you have a meal that will have your friends and loved ones won’t be able to get enough of.

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Ingredients You’ll Need

• Vegetables – Yellow onions, carrots, celery
• Herbs and seasonings – Garlic, dried or fresh parsley, Beau Monde Seasoning, kosher salt, and black pepper
• Brown Sugar – Adds flavor and moistness to your dish.
• Granny Smith Apples – You want a nice tart apple for this recipe. You can substitute with Pink Lady or Honeycrisp apples if you need to.
• Butter- We recommend unsalted butter, but you can use salted if you need to. You may want to adjust the amount of added salt to compensate for the salt in the butter to prevent your dish from being too salty.
• Bread – You want to use something like a loaf of Italian or French bread. You will want nice, thick chunks when you cube it.
• Broth – We use chicken broth, but you can sub with vegetable if so desired.
• Pecans – You can sub with walnuts if you wish, but we feel pecans give the best flavor with this dish.

Some people also like to add sage and thyme to their stuffing, but we prefer to leave those out for this pecan apple stuffing.

Which Apple is Best for Stuffing?

You want an apple that is sweet but tart to give just a tiny hint of sweetness to your apple stuffing. We like using Granny Smith apples, but you can also use Pink Lady, Honeycrisp, Golden Delicious, or Piñata apples.

What Type of Bread Should I Use?

I usually use Italian bread for my stuffing but believe it or not plain old white bread is one of the best breads to use for stuffing. It holds up to the butter and broth without getting too soggy.

Just make sure you choose a slightly higher quality white bread, so it isn’t too soft and squishy.

Any bread will do, but you want to make sure you use something that can be cut into thick cubes otherwise your stuffing will be too soggy.

How to Dry Bread for Stuffing

The key to a good stuffing is drying out your bread ahead of time. Properly dried bread cubes will be able to absorb all the liquids without becoming a big bowl of mushy bread.

If you are prepping ahead, you can cut your bread into cubes and leave it out overnight, up to 2 days, to let it get stale.

If you don’t have time for that you can dry your bread out by cutting it into cubes, placing them on a baking sheet, and baking them for about 20 minutes in a 300°F oven.

What is Beau Monde Seasoning

This stuffing recipe is a little different because it uses Beau Monde Seasoning rather than the typical poultry seasoning. It’s a mix of celery powder, onion powder, and salt.

It is made by Spice Islands spice company and you can find it in the dried herbs and spices section of your grocery store or order ithere.

Substitute for Beau Monde Seasoning

If you can’t find Beau Monde seasoning in your grocery store, you can use a homemade seasoning to give you the same flavor profile.

Mix 1 teaspoon onion salt and 1 teaspoon of celery salt then sprinkle it into the stuffing as a substitution for beau monde seasoning.

How to Tell if You Have Added Enough Broth

Adding the right amount of broth is important because you want your stuffing to absorb all that moisture but not turn to mush.

Add the broth to the dried bread slowly, letting it sit for a few minutes in between additions. You want as much broth as the bread cubes can absorb without leaving a puddle of broth on the bottom, so keep adding broth until the bread no longer seems to be absorbing it.

Looking for More Holiday Side Dishes?

• Creamed Corn Casserole {with Jiffy Cornbread Mix!}
• Southern Cornbread Dressing
• Broccoli Cheese Casserole
• Asparagus Casserole
• Keto Green Bean Casserole
• Pineapple Casserole
• Easy Creamed Spinach
• Creamed Corn Casserole {with Jiffy Cornbread Mix!}
• Not Your Mom’s Mashed Potatoes
• More Side Dish Recipes…

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