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Apricot and pecan stuffing with green sauce

Golden, crisp sourdough stuffing with apricot-sweet bites and pecan crunch.
Tossed in a bright green sauce that tastes tangy, savory, and cozy.
Every forkful is soft inside, lightly charred outside, ready to wow.

side dish ⏱ 70 min 410 kcal / portion 74.0 g carbs / portion (estimated) vegetarian celeryglutenmustard 🔗 Original source

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Apricot and pecan stuffing with green sauce
v5 · rb0e705f985 20260727Z1751 300 g sourdough 105 ml olive oil 2.5 pieces red onion 4 pieces garlic clove 6.16 ml rosemary leaf 250 g chestnut mushroom 20 g parsley leaf salt to taste black pepper to taste 🔥 ⏱ 15 min bake torn sourdough at 180°C until dry and crisp 🍳 ⏱ 15 min saute onion, celery, garlic, rosemary, apple and mushrooms with olive oil, salt and pepper until soft and translucent 🔪 pour remaining olive oil, mushrooms, pecans, apricots, lemon zest, salt and black pepper into bowl and mix to combine 🔥 ⏱ 25 min turn oven to 210°C and bake stuffed mix until nicely charred all over 🍳 ⏱ 1 min cook brandy in the onion pan for 30 seconds then stir in miso and water to bring to a boil 🌀 tip hot miso mix into bowl, mix quickly and vigorously to coat then return to pan and spread evenly ⏳ ⏱ 10 min rest baked stuffing 🌀 ⏱ 5-10 min toss red onion with lemon juice and salt and leave to sit 🌀 stir in parsley, remaining rosemary leaves, and remaining olive oil, season to taste 🍽 spoon green sauce over baked stuffing Apricot Pecan Stuffing 🎉 2 pieces celery stick 1 piece green apple 50 g pecan 50 g dried apricot 1½ tsp lemon zest 75 ml brandy 1½ tbsp white miso paste 1 tbsp lemon juice lemon juice to taste 60 ml 2 pieces celery stick, green apple 3 pieces 5 ml 125 g pecan, dried apricot, lemon zest 125 g brandy, white miso paste 1 ml 45 ml 0.5 pieces lemon juice, lemon juice 1 piece garlic clove
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Preparation steps

  1. bake torn sourdough 15 minutes at 180°C until dry and crisp
  2. saute onion, celery, garlic, rosemary, apple and mushrooms with olive oil, salt and pepper for 15 minutes until soft and translucent
  3. pour remaining olive oil, mushrooms, pecans, apricots, lemon zest, salt and black pepper into bowl and mix to combine
  4. turn oven to 210°C and bake stuffed mix for 25 minutes until nicely charred all over
  5. cook brandy in the onion pan for 30 seconds then stir in miso and water to bring to a boil for 1 minute
  6. tip hot miso mix into bowl, mix quickly and vigorously to coat then return to pan and spread evenly
  7. rest baked stuffing at least 10 minutes
  8. toss red onion with lemon juice and salt and leave to sit 5-10 minutes
  9. stir in parsley, remaining rosemary leaves, and remaining olive oil, season to taste
  10. spoon green sauce over baked stuffing

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