Caramelized Onion and Toasted Pecan Stuffing

Caramelized Onion and Toasted Pecan Stuffing
  • Yield: 10 Servings
  • Prep Time: 23 Mins.
  • Cook Time: 25 Mins.
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  • 1/4 cup (½ stick) unsalted butter, divided
  • 3 medium yellow onions, peeled, halved and cut into thin slices
  • 2 medium carrots, peeled and cut into ¼ inch rounds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 4 stalks celery, stalks trimmed of leaves and ends, washed, dried and cut into thin slices
  • 12 slices white sandwich bread
  • 1 tablespoon dried oregano
  • 2 teaspoons thinly sliced fresh sage leaves, stems removed
  • 1 cup chopped Fisher® Pecan Halves
  • 1 cup chicken stock


  1. Preheat the oven to 350°F
  2. Melt 2 Tbsp. butter in a large skillet. Add the onions and carrots sprinkle with salt and pepper. Cook the onions over low heat, until caramelized and tender, 20-25 minutes. Stir in the celery and cook for an additional 2-3 minutes until the celery is translucent but still fairly crunchy. Remove the skillet from the heat and set aside.
  3. Meanwhile, toast bread slices until lightly browned in a toaster. While the bread is still hot, lightly butter both sides of each piece with remaining 2 Tbsp. butter. Cut into 1-inch squares and transfer them to a large bowl. Toss with oregano, sage and pecans. Mix to blend, stir in the onion mixture. Add chicken stock to moisten all of the ingredients.
  4. Butter a 6-cup casserole dish with any remaining butter. Transfer the stuffing to the prepared dish. Cover with aluminum foil and bake 20 minutes. Remove foil and bake an additional 10 minutes or until top is lightly browned and stuffing is heated through. Serve immediately.

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