Apricot and pecan stuffing with green sauce

side dish · ⏱ 70 min · 4 portions · 74.0 g carbs / portion · vegetarian · allergens: celery, gluten, mustard

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
http://flowcooking.food/en-us/recipe/832/apricot-and-pecan-stuffing-with-green-sauce/