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Surefire Stuffing Hits: 1  

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Submitted by: Kirk Yedinak
Surefire Stuffing
Date Added: October 5, 2008 Season:  
Category: Stuffings Prep. Method:  
Calories:   Dish Type:  
Serves:   Cuisine:  
Prep. Time:      
Recipe Details:

1 1/2 x Loaves Italian Bread* 
1 c Pecan pieces (4 oz) 
4 oz Unsalted butter 
Large onion, finely chopped 2 x Celery ribs, peeled/minced 
1/2 c Flat-leaf parsley, chopped 
2 tb Fresh thyme, chopped** 
1 ts Salt 
1 ts Pepper, freshly ground 
2 x Eggs 
3/4 c Chicken stock*** 
* about 1 pound ** or 2 ts dried *** or canned broth Cut off
1 inch from the loaves of bread and trim of the bottom
crusts. Cut the remaining bread into 1/2-inch cubes and
spread out on a baking sheet. Let dry overnight, uncovered.
Preheat oven to 400 degrees. Spread the pecans on a small
cookie sheet and toast in the oven, stirring once or twice,
for about 7 minutes, until fragrant. Let cool. In a large
heavy skillet, melt the butter over moderately high heat.
Add the onion and celery and cook, stirring occasionally,
until softened but not browned, about 10 minutes. Place the
dried bread cubes in a large bowl. Add the contents of the
skillet to the bread along with the toasted pecans, parsley,
thyme, salt, and pepper. Toss well to combine. In a small
bowl, lightly beat the eggs with the chicken stock until
blended. Pour the egg mixture over the ingredients in the
bowl and mix until well blended. Let cool completely before

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Added On: October 5, 2008
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