Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • 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.