Sunday, October 28, 2018
Ingredients
- 2 cups Onions diced
- 1 tablespoon Brown Sugar
- 1 cup Carrots diced
- 1 cup Celery diced
- 2 Granny Smith Apples diced
- 2 cloves Garlic minced
- 8 ounces Butter melted
- 12 cups Bread cubed
- 1 1/2 - 2 cups Broth
- 2 cups Parsley finely chopped
- 2 cups Pecans roughly chopped
- 2 teaspoons Beau Monde Seasoning
- 2 teaspoons Salt
- 1 teaspoons Pepper
Instructions
- Preheat oven to 350°F
- Place the onions in a small bowl and sprinkle the sugar over them. Let onions sit for about an hour.
- In a large skillet saute the carrots, celery, apples, and garlic until softened.
- Strain the sugared onions and add them to the saute along with the melted butter.
- Add mixture to the bread and toss in a large bowl.
- Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning, slowly tossing until the broth is all absorbed by the bread.
- Add salt and pepper to taste.
- Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
- Cover with foil and bake at 350°F for 45 minutes.
- Remove foil and continue to bake for 5 - 10 minutes or until top is crusty and brown.