Shelly's Recipe

TOASTED PECAN, APPLE AND SAGE DRESSING

Category: Dressing and Stuffing

6 English Muffins
1/3 cup pecans, chopped
6 tablespoons unsalted butter, divided
2/3 cup onion, finely chopped
2/3 cup unpeeled apple, diced
1/2 cup celery, finely chopped
2 large eggs
1 (14 oz.) can reduced sodium chicken broth or 1-3/4 cups chicken or turkey stock
1 1/4 teaspoons dried rubbed sage
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat oven to 375. Toast pecans in a dry nonstick skillet over medium heat 4 to 5 minutes, stirring occasionally. Transfer to a small bowl; set aside.

Melt 2 tablespoons of the butter in the same skillet. Add onion, apple and celery; sauté 10 minutes or until tender. Meanwhile, melt remaining 4 tablespoons butter; cool 5 minutes. Beat eggs in a large bowl. Stir in broth, sage, salt and pepper. Cut English Muffins into cubes; add to bowl and toss well. Add cooled butter, onion mixture and pecans; mix well.

Transfer to a greased or sprayed 11x7-inch baking dish or shallow 1-1/2 quart casserole dish. Bake 40 to 45 minutes or until golden brown and cooked through. Serves 6