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Apple Pecan “Stuffins”


  • 8 slices organic whole wheat bread, cut into 1″ cubes
  • 4 small granny smith apples, very small chopped
  • 1/4 cup parsley, chopped
  • 1 cup carrot, chopped
  • 1 cup celery, chopped
  • 1 cup yellow onion, chopped
  • 4 garlic cloves, minced
  • 4 Tbsp butter, divided
  • 2 tsp onion powder
  • 1 tsp sea salt, more to taste
  • 1/2 tsp ground black pepper
  • 2 cups organic chicken broth
  • 2 eggs, beaten
  • 1/2 tsp sage
  • 2 cups pecans, chopped


  1. Preheat oven to 350F.
  2. Place bread cubes on a rimmed baking sheet and toast until crisp about 20 minutes.
  3. Meanwhile, heat a large skillet on medium heat and melt 2 Tbsp butter.
  4. Add onion, carrot, garlic, and celery. Cook for 5 minutes until vegetables begin to soften.
  5. In the same pan add apples and pecans. Cook for about 5 minutes more to soften.
  6. To a large bowl add the toasted bread cubes, eggs, parsley and broth. Mix until the bread absorbs the broth, adding more if needed. Add onion powder, salt and pepper.
  7. Mix in the vegetable and apple mixture. Taste it to see if it needs more seasoning.
  8. Heat oven to 375F. Fill muffin tin with stuffing. Bake 40-45 minutes for large muffins, or 20-25 minutes for mini muffins.


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