Recipe: Stuffing with Apples and Pecans

Stuffing with Apples and Pecans
rec.food.cooking: Sheryl Rosen

1 large bag of Pepperidge Farm Stuffing crumbs (herb or cornbread, your choice)
2 apples (granny smith, empire, cortland, any firm, flavorful apple)
3 ribs celery, sliced
1 large (or 2 med) onion, diced
1 large carrot, shredded
sliced fresh mushrooms, about 4-5 ounces
Poultry seasoning (used to use Bell's. Now I use Penzeys)
Chicken stock
toasted pecan halves

Saute the celery, onions, carrots in a bit of olive oil mixed with butter on low heat until the onions are nicely browned. add the mushrooms, and saute about 5 minutes more, till the mushrooms soften. Remove from skillet to a large mixing bowl. Core and slice the apples into quarter inch thick slices, about an inch square. (peel if desired. I don't) Melt some butter in the same skillet you cooked the veggies in, and brown the apple slices slightly. Mix with the veggies.

Toss in the bread crumbs, mixing well. Mix in the stock, a little at a time, until stuffing is desired consistency. add poultry seasoning to taste.

Mound lightly into a baking dish sprayed with non-stick spray. Do not pack. Cover with foil and place in hot oven for about 20-30 minutes, until heated through.

Remove from oven, mix in toasted pecans. Serve immediately.