This easy Apple Pecan Stuffing is a classic Thanksgiving stuffing recipe made with a delicious blend of buttery bread cubes, apples, and pecans.

Apple Pecan Stuffing is an easy Thanksgiving stuffing recipe

Apple Pecan Stuffing

This Apple Pecan Stuffing is a classic stuffing recipe that my guy’s mom used to make every Thanksgiving. It is loaded with onions, carrots, tart Granny Smith apples, crunchy pecans, and fresh herbs which are baked together with buttery bread cubes and a rich chicken broth.

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spoonful of easy to make Thanksgiving side Apple Pecan Stuffing

Now, I’m a southern girl at heart. I was raised eating cornbread dressing on Thanksgiving. If you’ve ever made cornbread dressing it is basically a mush of cornbread and biscuits, a delicious mush but a mush none the less. This whole cubed bread pieces with chunks of apples and pecans in it was new to me but, oh man, it is amazing!

How to Make Apple Pecan Stuffing:

  1. Preheat oven to 350°F.
  2. Place the onions in a small bowl and sprinkle the sugar over them. Let onions sit for about an hour.
  3. In a large skillet saute the carrots, celery, apples, and garlic until softened.
  4. Strain the sugared onions and add them to the saute along with the melted butter.
  5. Add mixture to the bread and toss in a large bowl.
  6. Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning, slowly tossing until the broth is all absorbed by the bread.
  7. Add salt and pepper to taste.
  8. Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
  9. Cover with foil and bake at 350°F for 45 minutes.
  10. Remove foil and continue to bake for 5 – 10 minutes or until top is crusty and brown.
make ahead Thanksgiving stuffing Apple Pecan Stuffing

What Type of Bread Should I Use?

I usually use Italian bread for my stuffing but believe it or not plain old white bread is one of the best bread to use for stuffing since it holds up to the butter and broth without getting too soggy.

Just make sure you choose a slightly higher quality white bread so it isn’t too soft and squishy.

How to Dry Bread for Stuffing:

The key to a good stuffing is drying out your bread ahead of time. Properly dried bread cubes will be able to absorb all of the liquids without becoming a big bowl of mushy bread.

If you are planning ahead you can cut your bread into cubes and leave it out overnight, up to 2 days, to let it get stale. If you don’t have time for that you can dry your bread out by cutting it into cubes, placing them on a baking sheet, and baking them for about 20 minutes in a 300°F oven.

What is Beau Monde Seasoning?

This stuffing recipe is a little different because it uses Beau Monde Seasoning rather than the typical poultry seasoning. Its a mix of celery powder, onion powder, and salt.

It is made by Spice Islands spice company and you can find it in the dried herbs and spices section of your grocery store or order it here.

How Do I Know if I’ve Added Enough Broth?

Adding the right amount of broth is really important because you want your stuffing to absorb all of that moisture but not turn to mush. Add the broth slowly and let it sit for a few minutes in between additions. You want as much broth as the bread cubes can absorb without leaving a puddle of broth on the bottom.

platter of Thanksgiving stuffing Apple Pecan Stuffing

This stuffing bakes for about 45 minutes and it fills the house with a heavenly smell. I’m telling ya, when this stuffing went into the oven I was still a skeptic, cornbread dressing is hard to beat, but it came out that first bite of crisp, buttery bread filled with the flavors of all of those aromatic onions, celery and carrots, and mixed with the sweetness of the apples and the crunch of the pecans. Pure heaven. I’m not sure I could ever give up cornbread dressing but this year we’re having a small Thanksgiving dinner and I might just have to make this Apple Pecan Stuffing. We can always make cornbread dressing for Christmas!

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Servings: 12
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 2 hrs

Apple Pecan Stuffing

This Thanksgiving Apple Pecan Stuffing recipe is a delicious blend of buttery bread cubes, apples, and pecans.
Apple Pecan Stuffing is an easy Thanksgiving stuffing recipe
Print Recipe
5 from 2 votes

Ingredients

  • 2 cups Onions, diced
  • 1 tablespoon Brown Sugar
  • 1 cup Carrots, diced
  • 1 cup Celery, diced
  • 2 Granny Smith Apples, diced
  • 2 cloves Garlic, minced
  • 8 ounces Butter, melted
  • 15 ounces Bread, cut into 1/2 inch cubes (10-12 cups)
  • 1 1/2 – 2 cups Broth
  • 1/2 cup Parsley, finely minced
  • 8 ounces Pecans, roughly chopped (approx. 2 cups)
  • 2 teaspoons Beau Monde Seasoning
  • 1 teaspoons Salt
  • 1 teaspoons Pepper

Instructions

  • Preheat oven to 350°F
  • Place the onions in a small bowl and sprinkle the sugar over them. Let onions sit for about an hour.
  • In a large skillet saute the carrots, celery, apples, and garlic until softened.
  • Strain the sugared onions and add them to the saute along with the melted butter.
  • Add mixture to the bread and toss in a large bowl.
  • Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning, slowly tossing until the broth is all absorbed by the bread.
  • Add salt and pepper to taste.
  • Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
  • Cover with foil and bake at 350°F for 45 minutes.
  • Remove foil and continue to bake for 5 – 10 minutes or until top is crusty and brown.

Nutrition

Calories: 350kcal, Carbohydrates: 21g, Protein: 5g, Fat: 28g, Saturated Fat: 10g, Cholesterol: 40mg, Sodium: 689mg, Potassium: 273mg, Fiber: 4g, Sugar: 5g, Vitamin A: 3145IU, Vitamin C: 16.5mg, Calcium: 82mg, Iron: 2.1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Side
kat

This recipe was originally published on September 20, 2016. It was republished with slightly updated recipe and new photos on November 4, 2019.