8 servings kosher salt and pepper black freshly ground
1.5 cups chicken stock see low-sodium
3 tablespoons olive oil extra-virgin for finishing
1 large onion spanish thinly sliced
1.5 cups pecans raw
5 cups sourdough bread crusts removed
Equipment
frying pan
paper towels
whisk
mixing bowl
wooden spoon
Directions
Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil.
Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired.
Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper.
Remove onions from pan and add apples. Crush the pecans and add to the pan.
Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste.
Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.
