Emeril's Apple Pecan Stuffing

Emeril's Thanksgiving Stuffing Showdown

GMA Recipes
Difficulty: Easy
Cook Time: min

Thanksgiving is just around the corner, and while those turkeys are ducking for cover, there's a kinder, gentler job to be done, and Chef Emeril Lagasse's the man to do it: His annual shootout over the kind of stuffing to make for that little gobbler.

Emeril prepared five stuffings recipes for Good Morning America, among them, an Apple Pecan Stuffing. Try his recipe in your own kitchen this Thanksgiving.


  • 2 teaspoons olive oil
  • 1 cup bacon, diced
  • 1/2 cup yellow onions, chopped
  • 1/2 cup celery, chopped
  • 1 cup Granny Smith apples, peeled, cored, and diced
  • 1/2 cup pecan pieces, chopped and lightly toasted
  • 6 tablespoons fresh parsley, chopped
  • 1/4 cup fresh sage, chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups day-old bread, cut into 1-inch cubes
  • 1 teaspoon Emeril's Creole Seasoning (available in stores or make you own)
  • 2 cups chicken stock
  • Cooking Directions

    Heat the oil in a large skillet over high heat. Add the bacon and cook, stirring, until starting to crisp, about 3 minutes. Add the onions, celery, apples, pecans, parsley, sage, salt, and pepper and cook, stirring, for 2 minutes. Add the bread cubes, Creole seasoning, and stock, and stir well. Bring to a simmer and cook for 1 minute.

    Remove from the heat and let cool slightly before stuffing into a turkey.

    Recipe excerpted from New New Orleans Cooking by Emeril Lagasse with Jessie Tirsch, William Morrow and Company, © 1993

    Recipe Summary

    Main Ingredients: apples, bacon, sage, pecans

    Course: Side Dish

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