|3/4 pound sliced sourdough bread, torn||1 large egg|
|1 cup coarsely chopped pecans||1 1/2 teaspoons poultry seasoning|
|1 tablespoon butter||1/2 teaspoon salt|
|1 (8-ounce) package refrigerated chopped bell pepper, celery, and onion (about 2 cups)||1/2 teaspoon ground black pepper|
|1/2 cup shredded carrot||Garnish: small fresh sage leaves|
|1 1/2 cups chicken cooking stock, Kitchen Basics|
Preheat oven to 350°. On a rimmed baking sheet, place torn bread. Bake for 10 minutes, or until almost dry. Add pecans, and bake for 5 minutes, or until toasted. Spray a shallow 2-quart baking dish with nonstick cooking spray.
In a medium skillet, melt butter over medium heat. Add bell pepper mixture and carrot; cook, stirring occasionally, for 5 minutes, or until vegetables begin to soften.
In a large bowl, whisk together stock, egg, poultry seasoning, salt, and pepper. Add bread mixture and carrot mixture. Let stand for 10 minutes. Spoon into prepared dish. Cover with aluminum foil. Using a fork, pierce foil several times to allow steam to escape. Bake for 30 minutes; uncover and bake for 15 minutes longer, or until top is slightly dry. Garnish with sage leaves, if desired.
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