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Pecan Stuffing

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125 ml ml Olive Oil Olive Oil
100 g g Pecan Nuts Pecan Nuts
(roughly chopped)
2 pieces piece Leek Leek
(thinly sliced)
6 Sage Sage
(leaves, finely chopped )
0,5 bunch bunch Thyme Thyme
500 g g Wholemeal Loaf Wholemeal Loaf
(roughly torn)
100 g g Dried Cranberries Dried Cranberries
1 bunch bunch Parsley Parsley
Sea Salt Sea Salt
Black Pepper Black Pepper

Caramelised Leek, Sage and Pecan Stuffing

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45 min


Cooks notes: adding salt to the leek at the start of cooking helps to break it down. Be patient at this stage as taking time to caramelise the leek makes it so much more flavoursome.

Equipment: ovenproof baking dish

Preheat oven to 180°C/350°f/gas mark 4.

Pulse the sourdough in food processor to into small chunks and tip into a large bowl.

Heat 1 tablespoon of oil in a sauté pan over a low to medium heat, add the pecans and toss to toast in the oil for a minute, add to the sourdough. Add the leek to the pan along with the sage and thyme and another 2 tablespoons of oil and generously season with salt. Sauté for 14-20 minutes until caramelised with a little colour. Tip into the bowl with the breadcrumbs along with the cranberries, remaining olive oil and parsley. Season and spread into a medium sized ovenproof dish.

Bake for 30 minutes, nuzzling around halfway through to bring the untoasted under bits to the surface. Baked until golden.