SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Bourbon-Pecan Stuffing

Makes: 18 servings
Serving size: 1/2cup Yield: 9 cups
Prep 15 mins Bake 325°F 50 mins to 55 mins
Bourbon-Pecan Stuffing
Ingredients
  • 2  celery stalks, finely chopped
  • 1  medium onion, chopped
  • 1/2  cup  butter
  • 1  cup  chopped pecans
  • 2  tablespoons  snipped fresh thyme
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 8  cups  dry bread cubes, from a hearty loaf
  • 2  tablespoons  bourbon
  • 3/4 - 1  cup  turkey or chicken broth
Directions

1. Preheat oven to 325 degrees F. In a small skillet, cook celery and onion in hot butter until tender. Stir in pecans and thyme. Sprinkle with salt and pepper. Place bread cubes and vegetables in a large bowl. Drizzle with bourbon and enough broth to moisten, tossing to combine. Place in a 2-quart baking dish. Bake, uncovered, for 50 to 55 minutes or until bread on top begins to crisp.

From the Test Kitchen
  • To make dry bread cubes, cut fresh bread into 1/2-inch cubes. Spread cubes in a 15 1/2 x 10 1/2 x 2-inch baking pan. Bake in a 300 degrees F oven for 10 to 15 minutes or until cubes are dry, stirring twice; cool.
Nutrition Facts (Bourbon-Pecan Stuffing)
  • Servings Per Recipe 18,
  • cal. (kcal) 137,
  • Fat, total (g) 10,
  • chol. (mg) 14,
  • sat. fat (g) 4,
  • carb. (g) 9,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 2,
  • vit. A (IU) 194,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • sodium (mg) 253,
  • Potassium (mg) 67,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe