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The BEST Thanksgiving Stuffing Recipe with Autumn Fruit & Nuts Ingredients 1 loaf dense, heavy bread cut into 1-inch cubes (should yield about 5 cups) 1 1/2 cups pecan halves 5 tablespoons olive oil divided 1 mediium sweet onion diced 2 cloves of garlic diced One 1-inch knob ginger peeled and diced 4 whole fresh sage leaves chopped 1 teaspoon fresh rosemary leaves chopped finely 2 stalks celery chopped 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 1/2 cups stock (turkey, chicken, or vegetable) 4 whole fuyu persimmons chopped coarsely 2 whole sweet red apples chopped into 1-inch cubes Salt and pepper for seasoning Instructions Preheat oven to 325F (163C)

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Those pans are the perfect size for four single servings, and they make cleanup easy after the feast