Whole-Grain Stuffing with Caramelized Onions and Pecans

Categories: Stuffing- dressing

Ingredients

• 1/4 cup olive oil
• 4 to 6 onions, peeled, quartered and sliced
• 2 tsp. dried thyme
• Pinch dried leaf sage
• Salt
• 1 cup vegetable broth
• 1 (16 oz.) loaf whole-grain bread, cubed
• 1 1/4 cups coarsely chopped pecans
• Ground black pepper

Directions

1. Heat the oil in a Dutch oven over medium heat. Add the onions and thyme and sage, season with salt and reduce heat to medium-low. Cook 30 minutes, or until onions are deep brown, stirring occasionally.
2. Stir in broth and 1 cup water and increase heat to medium. Simmer 10 minutes.
3. Place bread cubes in a large bowl. Pour onion mixture over bread cubes and stir until liquid is absorbed. Stir in pecans and season generously with black pepper.
4. Heat oven to 325 degrees. Coat a 7×11 inch baking dish with cooking spray. Spread bread mixture in baking dish and bake 30 to 40 minutes or until crisp and brown. Cool 5 minutes before serving.

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