Spiced Pecan and Apple Stuffing

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  • 5 1/2 tablespoons unsalted butter, divided
  • 1 1/2 cups pecan halves
  • 3/4 teaspoon TABASCO® brand Habanero Sauce
  • 1 teaspoon Worcestershire
  • 1/2 teaspoon salt
  • 1 (1-pound) loaf bread, cut into 1/2-inch cubes and toasted
  • 2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 2 Granny Smith apples, peeled and cut into 1/4-inch pieces
  • 1 cup apple cider
  • 1 cup chicken broth


Melt 1 1/2 tablespoons of the butter in a skillet over medium-high heat. Add pecans and toss to coat. Add TABASCO® Habanero Sauce, Worcestershire, and salt and cook for 2 minutes. Transfer nut mixture to a baking pan and bake in a 400°F oven for 5 minutes. Let cool.

Place bread in a large bowl and set aside. Melt remaining 4 tablespoons butter in a large skillet; add onions and celery and cook over medium heat until softened, about 10 minutes. Add to the bread mixture.

Add thyme, rosemary, apples, and pecans and toss well. Add cider and broth, 1/4 cup at a time until desired consistency is reached (when stuffing slightly holds together).

Spoon stuffing into a buttered 3-quart casserole dish and cover with foil. Bake in a 400°F oven for 30 minutes. Remove foil and bake for 20 minutes more.

Makes about 10 cups, 10 to 12 servings.

Note: The spiced pecans on their own make a wonderful holiday snack for guests.

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