Pecan and Apricot Sourdough Bread Stuffing

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Chef John
Recipe by  Chef John

“This savory stuffing is a little tangy and a little sweet. And it's so easy to make that you won't have to wait for a holiday to enjoy this dish with your family.”

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Adjust Servings

Original recipe yields 1 11x14-inch baking dish



  1. Preheat oven to 275 degrees F (135 degrees C). Butter an 11x14 inch baking dish, and set aside to bake the stuffing.
  2. Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20 to 30 minutes. Remove from the oven to cool. Increase the oven temperature to 350 degrees F (175 degrees C).
  3. Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest.
  4. Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish.
  5. Bake in the preheated oven until the top is browned, 30 to 35 minutes.

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Reviews (4)

Rate This Recipe


This was my first attempt making stuffing that didn't come from a box. I substituted dried cranberries for the apricots and it was delicous. Even my husband loved it and he hates fruit! Thanks Chef John......



This was great!

LaVerne Conerly

LaVerne Conerly

This looks great, can't wait to try it. Especially with the sourdough bread, which I love. lwc of New Orleans

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Amount Per Serving (10 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 14 g
  • 21%
  • Carbs
  • 36 g
  • 12%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 573 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Bread and Celery Stuffing


next recipe:

Homemade Bread Stuffing