1 (16-ounce) loaf crusty French bread
3 tablespoons butter or margarine
1 large onion, chopped
2 celery ribs, chopped
2 cups prepared mincemeat
½ cup chopped pecans, toasted
⅓ cup dry white wine
3 tablespoons chopped fresh sage or 1 teaspoon dried
1 teaspoon salt
½ teaspoon pepper
2 large eggs, lightly beaten
Preheat the oven to 350°. Cut the bread into 1-inch cubes. Place the cubes in a large mixing bowl. In a large skillet on medium heat melt the butter. Add the onion and celery and sauté for 5 to 7 minutes or until the onion is tender. Add the onion mixture to the bread cubes. Stir in the mincemeat, pecans, white wine, sage, salt, pepper, and eggs. Stir until well mixed. Pour the mixture into a lightly greased 2-quart baking dish. Bake for 35 to 40 minutes or until the stuffing is set in the center.
YIELD: 6 TO 8 SERVINGS