Currant Pecan Stuffing

I cannot make any other stuffing. I got it from an old Bon Appetit magazine and have been making it for over 20 years. This, the grand marnier cranberry sauce, and the sage-bacon turkey (with this stuffing inside it) have been on permanent rotation since about 1995. We wouldn’t have it any other way.

• mainechapmans

• Kport

• 2/2/2020

I'm a little surprised by the mixed reviews here. My family ALWAYS makes stuffing with pork sausage, so we add that to the mix, but his stuffing is so good, I REMEMBERED it from the first time my Mom made it when I was a child and now make it every year at Thanksgiving, with rave reviews from foodie husband and guests alike.

• kitkatkate91482

• Windham, CT

• 11/25/2014

This recipe is fantastic. I used more sherry and currants, as well as some dried figs. I also used less water and more pecans. I added about 1 tbsp fresh italian parsley and fresh chopped rosemary to the celery and onions. I also used 1 additional stalk of celery. Really yummy...a bit hit at my Thanksgiving dinner two years in a row.

• Anonymous

• San Jose, CA

• 12/31/2005

Don't bother. But, if you are like me and dinner is in a few hours, here is what you could do to possibly salvage this bland, lifeless stuffing. I threw in some dried apricots, chopped apple, added poultry seasoning to give it more flavor, and plan to add a little chicken stock and/or egg and bake this about 20 minutes. This is all in hopes of not being quite so embarrased serving this mush. Don't waste your time.

• Anonymous

• Round Rock, Texas

• 11/24/2005

EXCELLENT recipe - this will be my fifth year making it (Thanksgiving Dinner this Sunday). My family and friends beg for the recipe each year :0)

• monica

• Victoria, B.C., CDA

• 10/7/2005

Wasn't all that impressed. I a surprised by all of the great reviews. Caused me to think that perhaps I did something wrong. I followed recipe exactly. It was too dry for my taste...bread cubes too separated. I like my stuffing more congealed (for lack of a better description). Flavor was satisfactory, however.

• mindy38

• Central Valley, California

• 12/28/2004

This was a wonderful stuffing. I am not usually a stuffing/dressing lover at Thanksgiving, but this recipe has turned me around! I made it exactly as written and found it to be lovely. Guests and family raved as well.

• Anonymous

• Bellevue, WA

• 12/23/2003

Everyone loved the dish. I had to give it to the entire guest list. I think this dish is going to be made a lot over the holidays!

• Anonymous

• Orange County, California

• 11/3/2003

This stuffing has the most wonderful aroma! I adapted it for a vegan guest by substituting olive oil for the butter. The dish was a hit with everyone.

• Anonymous

• Seattle, WA

• 2/27/2003

Tried this recipe with roast Chicken, and it was a big hit. So big, I have now been delegated the making of the stuffing for the family thanksgiving:) I put in one more stalk of celery than called for, also poured in the extra sherry as suggested below, and next time will add more than 1 cup of pecans. yummy all-around - and what doesn't taste good with a bit of sherry?:)

• Anonymous

• Near Cape Cod, MA

• 11/18/2002

I loved this dish. It's easy to prepare and very moist and light. I used dried cranberries, and everyone loved it. I used store brand bread cubes and it tasted great. I will definitely make this again.

• Anonymous

• Baltimore, MD

• 1/12/2001

I loved this dish. It's easy to prepare and very moist and light. I used dried cranberries, and everyone loved it. I used store brand bread cubes and it tasted great. I will definitely make this again.

• Anonymous

• Baltimore, MD

• 1/12/2001

I loved this dish. It's easy to prepare and very moist and light. I used dried cranberries, and everyone loved it. I used store brand bread cubes and it tasted great. I will definitely make this again.

• Anonymous

• Baltimore, MD

• 1/12/2001

I made this for Christmas dinner at my in-laws'. The ingredients were cheap, the preparation was easy, and it really soaked up the turkey juices and the gravy really well. Everyone raved about it--more than they have for more difficult recipes in the past!

• Matt

• Burlington, MA

• 12/26/2000

Excellent - have been asked for the recipe - will make it a little more moist next time. Used raisins instead of currants. Toasted the pecans in the "heavy large skillet" just before sauteing the vegetables. I used the sherry that wasn't used up in plumping the raisins as part of the 2 cups of water. Thanks for the recipe!

• Anonymous

• 11/23/2000