Pecan and Apricot Sourdough Bread Stuffing – A Sweet and Savory Holiday Classic
Pecan and Apricot Sourdough Bread Stuffing combines sweet, tangy, and nutty flavors into one irresistible side dish. Made with sourdough bread, apricots, and pecans, it’s a festive favorite perfect for Thanksgiving or Christmas dinners. This hearty and flavorful recipe turns a simple loaf of bread into a show-stopping centerpiece for any meal.
Ingredients
- 1 loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
- ¾ cup chopped dried apricots
- ¾ cup chopped pecans, toasted
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 tbsp butter
- 2 cups chicken or vegetable broth
- 2 large eggs, lightly beaten
- 1 tbsp fresh thyme, chopped
Instructions
- Preheat Oven: Set to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10 minutes until slightly crisp.
- Sauté Vegetables: In a skillet, melt butter and cook onion and celery until soft and fragrant.
- Combine Ingredients: In a large bowl, mix bread cubes, apricots, and pecans. Add sautéed vegetables and herbs.
- Add Liquid: Whisk eggs with broth, then pour over the bread mixture. Stir until evenly moistened.
- Bake: Transfer to a greased baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes until golden brown.
Notes
- Use day-old sourdough bread for better texture and flavour.
- Substitute apricots with cranberries or figs for variation.
- Toast pecans lightly for added crunch and aroma.
- Use vegetable broth for a vegetarian version.
- Perfect make-ahead dish—prepare a day before and bake before serving.