Pecan Stuffing
Author: 
 
Ingredients
  • ½ cup butter
  • 1-1/2 cups chopped onions
  • 2-1/2 cups sliced mushrooms
  • 1 cup sliced celery
  • 1 loaf (1 pound) white bread, day old, trimmed and cubed
  • ½ cup chopped flat leaf parsley
  • ½ cup chopped pecans
  • 1 Tablespoon grated lemon peel
  • 1 teaspoon salt
  • 1 teaspoon ground sage
  • ½ teaspoon celery salt
  • ¼ teaspoon pepper
Instructions
  1. Heat butter in large skillet until hot. Cook and stir onions in butter for 5 minutes; mix in mushrooms and celery. Cook and stir 5 minutes. Mix in remaining ingredients. Note: I thought the stuffing needed more moisture so I added stock (chicken or turkey) until it was of a consistency I liked.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-november-1974/