Brown Butter Apple & Sage Stuffing with Toasted Pecans - Roth – Culinary Scene

Ingredients

• 1 loaf (about 14 oz.) crusty bread (French or sourdough), cut into 1-inch cubes
• ½ cup (1 stick) unsalted butter
• 1 large onion, diced
• 2 celery ribs, diced
• 2 apples, peeled and diced (Honeycrisp or Fuji are ideal)
• 2 cloves garlic, minced
• 1 Tablespoon fresh sage, chopped
• 1 Tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• ½ teaspoon crushed red pepper flakes (optional)
• 1 cup toasted pecans, roughly chopped
• 2 ½ cups warm chicken or vegetable stock
• 2 large eggs, beaten
• salt and freshly ground black pepper, to taste