Recipe: Southern Apple Pecan Dressing

A few months ago I had the pleasure of meeting the Deen Brothers at an event sponsored by the Grain Foods Foundation. Somehow I got on their recipe distribution list and am so thankful it happened because check out what was sent to me today: Southern Apple Pecan Dressing


  • 10 cups oven-dried white bread, torn into pieces
  • 1 sleeve crackers, crumbled (recommended: Saltines)
  • 1/2 cup butter
  • 3 stalks, roughly chopped
  • 1 large onion, roughly chopped
  • 2 large red apples, skins left on and cut into large dice
  • 4 cups chicken stock
  • 2 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon ground sage
  • 1 teaspoon poultry seasoning
  • 4 eggs, beaten
  • 1 cup pecan halves, toasted and roughly chopped


  • In an extra large mixing bowl, toss together white bread and crackers. Set aside.
  • In a large skillet over medium heat, melt butter. Stir in celery, onion,apples, sage and poultry seasoning. Cook until onion is translucent. Pour vegetable mixture over bread mixture. Add stock, salt and pepper. Stir to coat. Add beaten eggs and mix well. Stir in Nuts. Pour mixture in a prepared 9×13 b

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  1. Pam wrote:

    OK – so I’m a dummy. How do you oven dry bread? Sounds like you would bake it – but at what temp and for how long?
    A belated happy birthday to you too!

    Posted 11.12.10
    • Kayla wrote:

      Not a silly question at all! I work with the Grain Foods Foundation and can tell you that the best way to oven dry bread is to spread out the small cubes of cut bread/crusts on a baking sheet and put in the oven on a low setting (250*) for about 20 minutes. This really is an important step to making the stuffing – when the cubes of bread are drier and harder, they are able to keep their shape and not become soggy when adding the chicken stock and other ingredients. Hope that helps!

      Posted 11.12.10
      • Pam wrote:

        Thanks Kayla!

        Posted 11.12.10
  2. lizzys wrote:

    yes…thanks kayla

    Posted 11.13.10

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