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Apple Pecan Stuffing

  • Yield: 6 cups.


  • 2 teaspoons olive oil
  • 1 cup diced lean bacon
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1 cup peeled and diced apples, such as Granny Smiths, 1/2 cup pecan pieces
  • 6 tablespoons chopped fresh parsley
  • 1/4 cup chopped fresh sage
  • 1 teaspoon salt
  • 12 turns freshly ground black pepper
  • 4 cups cubed day-old bread (1-inch cubes)
  • 1 teaspoon Emeril's Creole Seasoning
  • 2 cups Basic Chicken Stock


  • Combine the oil and bacon in a large skillet over high heat and stir-fry for 3 minutes. Add the onions, celery, apples, pecans, parsley, sage, salt, and pepper and stir-fry for 2 minutes.
  • Stir in the bread cubes, Creole Seasoning, and stock; bring to a simmer, and remove from the heat. Use immediately.

Recipe Details