Apple-pecan Dressing


  • 1-lb. loaf sweet batard, torn into 1/2-inch pieces
  • 8 Tbs. (1 stick) unsalted butter
  • 2 yellow onions, cut into 1/4-inch dice
  • 4 celery stalks, cut into 1/4-inch dice
  • 2 apples, peeled, cored and cut into 1/4-inch
    ; slices
  • 1 Tbs. sugar
  • 1 cup apple juice
  • 1 cup pecans, toasted and roughly chopped
  • 2 Tbs. chopped fresh thyme
  • 1 Tbs. chopped fresh sage
  • 2 1/2 tsp. salt, plus more, to taste
  • 1 tsp. freshly ground pepper, plus more, to taste
  • 2 1/2 cups chicken stock, warmed


Sautéed Apples Lend A Note Of Sweetness To This Dressing, While Toasted Pecans Add A Pleasing Crunch. The Dressing Is The Perfect Side Dish For Our Crown Roast Of Pork (see Related Recipe At Left).

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