GMA Recipe: Apple Pecan Stuffing

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Apple Pecan Stuffing
From chef and author Emeril Lagasse

Ingredients

2 teaspoons olive oil

1 cup diced bacon

1/2 cup chopped yellow onions

1/2 cup chopped celery

1 cup peeled, cored, and diced Granny Smith apples

1/2 cup chopped lightly toasted pecan pieces

6 tablespoons chopped fresh parsley

1/4 cup chopped fresh sage

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 cups cubed day-old bread, cut into 1-inch cubes

1 teaspoon Emeril's Creole Seasoning

2 cups chicken stock

Directions

1. Heat the oil in a large skillet over high heat. Add the bacon and cook, stirring, until starting to crisp, about 3 minutes. Add the onions, celery, apples, pecans, parsley, sage, salt, and pepper and cook, stirring, for 2 minutes. Add the bread cubes, Creole seasoning, and stock, and stir well. Bring to a simmer and cook for 1 minute.

2. Remove from the heat and let cool slightly before stuffing into a turkey.

Yield: Makes 6 cups

Recipe excerpted from New New Orleans Cooking by Emeril Lagasse with Jessie Tirsch, William Morrow and Company, © 1993