Pecan stuffing



10 min


12 to 14 cups (3 to 3.5 L), uncooked

* PLUS Baking Time: 15 minutes


  • 1 cup coarsely chopped pecans
  • 675-g loaf sliced white bread , or 1 large loaf sourdough bread
  • 5 green onions
  • 3 garlic cloves
  • 1/3 cup butter , melted
  • 3 tbsp chopped fresh thyme , or 1 tbsp dried thyme leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup chicken broth


  • Preheat oven to 350F (180C). Spread out nuts on a baking sheet. Toast in centre of preheated oven, stirring occasionally, until fragrant, 5 to 6 minutes. Remove from oven and cool on a rack. Meanwhile, slice crusts from white bread only if you wish. If using sourdough, leave crusts on. Slice bread into cubes no larger than 3/4 inch (2 cm). They should measure 12 to 14 cups (3 to 3.5 L). Spread out on 2 large baking sheets (one of which is sheet used to roast nuts). Bake in 350F (180C) oven, stirring occasionally, until lightly toasted, about 10 minutes.
  • Meanwhile, thinly slice green onions. Mince garlic, then stir into butter. Once bread is toasted, place in a large bowl and sprinkle with thyme, salt and pepper. Drizzle butter mixture over stuffing. Mix well to evenly distribute seasonings. While stirring, pour broth over stuffing. Stir in nuts and onions. Stuff turkey just before roasting. If making ahead, do not add nuts. Stir in just before using. Cover and refrigerate up to 2 days. Bring to room temperature and stuff turkey just before roasting.

Nutrition (per serving)

  • Calories
  • 111,
  • Protein
  • 2.4 g,
  • Carbohydrates
  • 12.3 g,
  • Fat
  • 6 g,
  • Sodium
  • 234 mg.

Toasted pecans mixed with thyme are a perfect complement for the Cajun spice in our New Orleans Turkey.