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Pecan Stuffing

American.Kitchen's picture
Pecan stuffing is a nutty and rich stuffing recipe that can be used for poultry meats of choice. Prepared with added mushrooms, eggs and bread, the pecan stuffing is herbed and spiced with nutmeg and mace. Sherried to taste and moistened, it is a great stuffing for your roasts.
  Onion 1 , minced
  Chopped parsley 1 Tablespoon
  Celery seed 1 Teaspoon
  Dried thyme 1 Teaspoon
  Salt 1 Teaspoon
  Turkey liver 1
  Butter 1⁄2 Cup (8 tbs)
  Dry sherry 1⁄2 Cup (8 tbs)
  Nutmeg 1⁄2 , grated
  Fresh mushrooms 1⁄2 Pound, finely chopped
  Pepper 1⁄2 Teaspoon
  Mace 1⁄4 Teaspoon
  Salted pecans 2 Cup (32 tbs), coarsely chopped
  Hard cooked eggs 6
  Toasted bread 6

Cook the liver in boiling, salted water until tender, then mince.
Melt 2 tablespoons of the butter, add minced onion, and cook until soft.
Add the turkey liver and saute until lightly browned.
Toss in the mushrooms and cook very briefly.
Crush the toast into fine crumbs (it must be well toasted and dry), combine with the remainder of the butter (melted), the salt, pepper, celery seed, thyme, parsley, nutmeg, and mace.
Put the hard cooked eggs through a ricer and mix in thoroughly.
Finally, combine the liver and herb mixtures, and add the pecans and sherry.

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Pecan Stuffing Recipe