Pecan Herb Stuffing (for a 13-lb Turkey)

A great recipe for filling a bird – pecan herb stuffing. Ideal for Thanksgiving as well as Christmas!

Yield

Fills one 13-lb turkey or about 10–12 servings if baked separately.

Ingredients

• 1 loaf (16 oz) hearty bread (sourdough, white, or French), cut into ¾-inch cubes

• 1½ cups chopped pecans (toast for best flavor)

• 1 stick (½ cup) unsalted butter

• 1 large onion, finely diced

• 3–4 celery stalks, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh chopped sage (or 1 teaspoon dried)

• 1 tablespoon fresh chopped thyme (or 1 teaspoon dried)

• 1 tablespoon fresh chopped parsley

• 1 teaspoon kosher salt (plus more to taste)

• ½ teaspoon ground black pepper

• 2–2½ cups low-sodium chicken or turkey broth (add more if you prefer softer stuffing)

• 2 large eggs, lightly beaten

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Equipment

• Cutting board + knife

• Large baking sheet (for drying/toasting bread)

• Large skillet or sauté pan

• Mixing bowls

• Measuring cups/spoons

• Wooden spoon

• Roasting pan and rack (if roasting turkey)

• Meat thermometer (important for safe stuffing temp)

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Preparation Time

• Prep: 30 minutes

• Cooking Time: 45–60 minutes (depending on method)

• Total: ~1 hour 30 minutes

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Instructions

1. Prepare the Bread

1. Cut bread into cubes.

2. Spread on a baking sheet and toast at 300°F (150°C) for 20–30 minutes until dry, not browned.

   • This helps prevent soggy stuffing.

2. Toast Pecans

1. Place pecans in a dry skillet over medium heat for 5–7 minutes, stirring until fragrant. Set aside.

3. Cook Aromatics

1. In a large skillet, melt butter.

2. Add onion and celery; sauté 8–10 minutes until soft.

3. Add garlic and herbs; cook 1 minute more.

4. Combine

1. In a large mixing bowl, combine toasted bread, pecans, and sautéed vegetables.

2. Add salt and pepper.

3. Pour in 2 cups broth and mix gently.

4. Stir in beaten eggs.

5. Adjust Texture

• Add more broth ¼ cup at a time if stuffing seems dry. It should be moist but not soggy.

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Cooking Options

A) Stuffing Inside the Turkey (Traditional)

Important: Stuffing must reach 165°F (74°C) to be food-safe.

1. Spoon stuffing loosely into the cavity (don’t pack tightly).

2. Roast turkey as usual.

3. When turkey is done, check stuffing temperature in center—it must reach 165°F.

B) Bake Stuffing Separately (Safest & Often Crispier)

1. Preheat oven to 350°F (175°C).

2. Spoon stuffing into a buttered baking dish.

3. Cover with foil and bake 30 minutes.

4. Uncover and bake another 15–20 minutes for a browned top.

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Estimated Nutritional Information (per serving, 12 servings)

(Values vary with bread type and butter quantity.)

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Tips

• For richer flavor: replace some broth with turkey drippings toward the end of roasting.

• For extra depth: add ½ cup dried cranberries or cooked sausage.