Apple pecan stuffing
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Yield: about 4 cups Servings


    • 3 tablespoons extra-virgin olive oil
    • 1 clove of garlic, gently bashed with the side of your knife
    • 1 bunch fresh sage, whole on stem
    • 4 sprigs fresh thyme
    • 2 large onions, roughly chopped
    • 3 Granny Smith apples, peeled and cut into small wedges
    • 1 1/2 cups raw pecans
    • 5 cups of hand-torn sourdough bread (crusts removed)
    • 2 large eggs
    • 3/4 cup heavy cream
    • 1 1/2 cups low-sodium chicken stock
    • 1/4 bunch fresh flat-leaf parsley, roughly chopped


Baking Directions:

Set a large saute pan over medium heat and add olive oil, garlic, sage and thyme. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and set aside on a paper towel to drain. These will be used as a garnish. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apple wedges and pecans. Gently saute until pecans are lightly toasted and apples are just cooked slightly, about 3-5 minutes. In a large mixing bowl combine eggs, cream and chicken stock and stir with a whisk. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing well. Season and finish with a drizzle of olive oil. Stuff into cavity of pork crown roast and cook accordingly with roast. Cover with foil during cooking if the top becomes too brown. Garnish roast with fried sage.