The Keck “Holiday Dressing” has been a tradition for many decades. Over time it has been modified many times. Way back it started out based on Pepperidge Farms Stuffing Mix with various additions. Chestnuts were a long running feature, then pecans replaced them. The latest version makes it into a low salt dish.
Ingredients
- about 1/4 cup olive oil
- 1 onion – diced
- 1 box mushroom – preferably baby bellas – cleaned an cut
- 1/2 bunch celery – include the center part – diced
- 4 oz chopped pecans
- 1 teaspoon rubbed sage
- 1 teaspoon dried rosemary
- 1 teaspoon ground thyme
- 1 teaspoon pepper
- 2 cups chicken stock – unsalted
- 2 cups panko crumbs
Prepare the onion, celery, and mushrooms.
Add the oil to a large pan over medium heat. Add the onions, stirring for about five minutes.
Add the mushrooms and continue cooking for a few minutes, then add the celery. Continue stirring for another 5 minutes. Add the pecans, and spices and the chicken stock. Bring to a boil. Remove from heat and add the panko crumbs.
Place into a casserole dish and bake for about 30 minutes.
