Apple Pecan Stuffing

We look forward to this stuffing in the Fall season, when the Apples and the Pecans are fresh from the trees, and the Herbs fresh from the Garden. This is a great meatless stuffing that is good with any rich meal or anytime of year.  It is made with readily available ingredients from both your Herb Garden and your local grocery store.  You will need:


Stale Breads, (wheat, sourdough, and cornbread), dried and cubed; Green Apples, two, cubed;  Mushrooms, sliced; Celery, 4 ribs, chopped; Onion, chopped; Pecans, one cup, chopped; Eggs, two; Butter, one stick; Broth, (chicken or vegetable); Sage Leaves, twelve or so; Italian Parsley, a bunch; Chives, a bunch; salt and pepper. 


Preheat oven to 350, Butter 13x9baking dish.  Melt butter in skillet and saute onions, apples and celery until slightly softened. Add mushrooms, pecans and herbs to mix and saute until limp and onions are translucent.  In a large mixing bowl add cubed dry breads and crumbs (a good ratio is 1/3 each bread type),  add all mixture to bread, crack and add two eggs, mix all by hand until blended.  Add enough broth our your choosing to soften the mix.  Place all mix into your buttered baking dish and bake for 45 to 50 minutes until golden. Decorate with Pecans, if desired. Enjoy!   

Deena Spellman

A Texas State graduate with a B.S. in Botany and an Associate Degree in Horticulture, Deena Spellman recently celebrated her 21st anniversary as a professional in the field of gardening. She operates Bastrop Botanical Gardens which includes a Labyrinth registered in the United Kingdom Registry, a landscape company, Heirloom Tea Room, and a nursery. All are open by scheduled appointment where she especially enjoys sharing her extensive knowledge with small groups of like-minded gardeners.