Pecan Dressing
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INGREDIENTS 2 cups pecans, pieces or halves
4 cups crumbled dry bread or toast
1/2 cup oil or shortening
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped fresh parsley
1 cup boiled and chopped gizzard and fowl heart*
2 cups reserved fowl stock
Cayenne pepper, to taste
Salt, to tastePreheat the oven to 300 degrees.
Combine the pecans and bread in a large mixing bowl and set aside.
Heat the oil in a large saucepan over medium-high heat, and sauté the onions, celery, and parsley until the onions are clear. Add this to the bread and pecans and mix well.
Add the giblets and pour in the stock to moisten well, season, and mix. Pour into a greased medium-sized casserole dish or use as a stuffing. Bake for 45 minutes if not used for stuffing.
Makes about 7 cups
*NOTE - Leftover chicken or turkey can be used along with giblets.