| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus extra for finishing
- 1/2 bunch fresh sage
- 1/2 bunch fresh thyme
- 1 large Spanish onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 Granny Smith apples, peeled and diced
- 1 1/2 cups raw pecans
- 2 eggs
- 3/4 cup heavy cream
- 1 1/2 cups low-sodium chicken stock
- 5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
- 1/4 bunch fresh flat-leaf parsley, roughly chopped
Instructions
- Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain – these can be as a garnish, if desired. 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 apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly – about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
- Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 381 |
| Total Fat | 29 g |
| Saturated Fat | 8 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 7 g |
| Cholesterol | 71 mg |
| Sodium | 491 mg |
| Serving Size | 1 of 8 servings |
| Calories | 381 |
| Total Fat | 29 g |
| Saturated Fat | 8 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 7 g |
| Cholesterol | 71 mg |
| Sodium | 491 mg |
Reviews
I made this for x-mas dinner and it was wonderful, the flavors all blended great. I will make it again!
Very good recipe as a “base.” You need to add ingredients to your taste IMO. I added 1/4 cup melted butter as it seemed a bit dry, and was short on time so I used Pepperidge Farm packaged dressing.
I added more apples and onion and next time the sausage I think would be a great addition!
I didn’t think this was very good. The sourdough bread, plus the tartness of the apples, made it too sour, and I thought the apples and pecans would make it a sweeter stuffing. If I made this again I would use a different kind of bread and a sweeter type of apple.
This was just an OK stuffing, and I love apple pecan stuffing. This was very plain, or blan. I will be making the pork roast again, but I’ll be making a different dressing.
I do not usually like apple stuffing, but this was great. The onions and apples together was very tasty. I made this with Tyler’s pork crown for Christmas, it was a fantastic dinner! I took the advice from others and added mild italian sausage to it. I cooked onions, apples and sausage ahead of time, and warmed them up in the skillet when I was ready to put it all together. I also used Stroehmann Dutch Country seasoned stuffing instead of bread. it came out great (used 6 cups). i would add the liquid a little at a time to get the right consistency…if you like it moist or dry.
I would highly recommend this, and you can put it in a pan to cook without adding to the pork. I have made this twice since Christmas as a side dish with pork tenderloin. Try it, enjoy!!
This stuffing was SO soggy and it looked gray, not appetizing at all. I think the recipe calls for too much liquid added to the stuffing. I made this with the Pork Roast for Christmas dinner, while the pork came out delicious, the stuffing was soggy and flavorless.
Found this to be a bit bland and added Craisins to pep it up.
It was OK. Not big on apples in stuffing. I made it with the Crown Pork Roast, which was also just OK.
I made this to go with the Crown Roast of Pork for our Christmas dinner and everyone loved it. Even my “non-stuffing lovers” were impressed. I did cheat and use store bought cubed stuffing and it worked fine.
I usually don’t like fruit in my stuffing but the apple and pecan combination worked very nicely.
I usually don’t like fruit in my stuffing but the apple and pecan combination worked very nicely.