Cookbook Profile

Pecan Stuffing

Preparation time: 5 minutes
Cooking time: 15-20 minutes


Heart and liver from the turkey
2 cups fresh breadcrumbs
1/2 cup finely chopped pecans
1 hardboiled egg, chopped
Pinch of each of grated nutmeg, ground mace, and thyme
1 tablespoon chopped parsley
Pinch of celery salt
3 tablespoons butter
3/4 cup finely chopped mushrooms
1 small onion, chopped
2 tablespoons dry sherry
Salt and pepper


1. Put the heart and liver into a saucepan, and cover with water. Bring to a boil and simmer for 10 minutes. Chop the organ meat finely and set aside to cool.

2. Place the meat in a bowl and stir in the breadcrumbs, nuts, egg, spices, parsley and celery salt.

3. Melt the butter in a saucepan, add the mushrooms and onion, and cook over a moderate heat, stirring frequently for about 5 minutes or until softened. Stir this into the meat mixture, add the sherry, and season to taste.

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International Classics
Over 60 Simple Recipes
for Elegant Home Cooking!

By Time Life Books, 2000
Hardback, $12.95
Color photos throughout
ISBN: 0-7370-2055-5
Recipe reprinted by permission.


International Classics



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This page created October 2000