Mincemeat Stuffing

Southern Living
6 to 8 servings


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1 (16-ounce) stale French bread loaf
3 tablespoons butter or margarine
1 large onion, chopped
2 celery ribs, chopped
2 cups prepared mincemeat
1/2 cup chopped pecans, toasted
1/3 cup dry white wine
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs, lightly beaten


Cut bread into 1-inch cubes; place in a large bowl, and set aside.

Melt butter in a large skillet over medium heat. Add chopped onion and celery, and sauté 5 to 7 minutes or until onion is tender.

Add onion mixture to bread cubes. Stir in remaining ingredients.

Spoon mixture into a lightly greased 2-quart baking dish.

Bake at 350° for 35 to 40 minutes or until stuffing is set in the center.

Created date

January 2001