Mushroom-Pecan Stuffing
Original kaboose.com recipe, developed by Wendy Kalen
Average User Rating:
Ingredients
- 1 pound pecan pieces
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3 medium onions, coarsely chopped (about 3 cups)
- 1 bunch leeks, chopped (about 2 cups)
- 1 pound white mushrooms, sliced (about TK) cups
- 1-10 ounce box currants
- 1-16 ounce bag herb stuffing mix
- plus ingredients called for on stuffing mix package
Cooking Instructions
- Heat oven to 350 degrees F. On a baking sheet bake pecan pieces 6-8 minutes, until toasted and fragrant.
- In large skillet over medium high heat, heat oil and butter until hot. Add onions and cook, stirring occasionally, 5 minutes, or until translucent.
- Add mushrooms and cook, stirring occasionally, 6-8 minutes or until lightly browned. Add leeks and cook, stirring occasionally, 3-5 minutes until limp.
- In a large bowl stir pecans, mushroom mixture, currants and stuffing mix. Add butter and liquid to mixture according to package directions on the stuffing mix.
- Ready to serve, stuff in bird, or transfer to casserole and heat in oven until hot and crisped on top.
Substitution(s)
- Use chopped and toasted walnuts or hazelnuts in place of pecans
- One, two or three tablespoons may used to replace the same amount of butter
- Onions can replace the leeks
- Any single type or mixture of fresh mushrooms can be used in place of the white mushrooms
- Your favorite dried fruit can be used in place of the currants. If the fruit is large, chop to the size of currant
Nutrition Facts
Servings per Recipe: 12
Amount Per Serving
about ⅔ cup
Preparation Time:
Cooking Time:
Ready In:
Servings: 12
35 minutes
Cooking Time:
25 minutes
Ready In:
1 hour
Servings: 12
Try it With:
Rosemary-Garlic Roast Turkey
Related Recipes:
Cornbread-Herb Stuffing
Old-Fashioned Turkey Stuffing
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