Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Holiday
Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Salt
1 t 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 using.
