Yield: 10 servings
|¾ cup||Pecans, chopped|
|¾ cup||Red onion, chopped|
|1 each||Garlic clove, minced|
|½ cup||Dried apricot, chopped|
|¼ cup||Parsley, chopped|
|6 cups||Dry bread cubes|
|1¾ cup||Vegetable stock|
Preheat oven to 325F.
Dry roast pecans in a medium sized skillet over medium heat until fragrant, about 5 minutes, stirring often. Transfer to a large serving bowl & set aside.
Saute onion & garlic in oil in the same skillet until just browned, about 5 minutes. Add the apricot, rosemary, sage & parsley & saute just until heated through. Add to the bowl containing the pecans & mix well.
Stir in the bread cubes & add the stock, ½ cup at a time until it is the desired moistness. Transfer to a casserole dish, cover & bake for 20 minutes. Baste occasionally with additional stock. Remove the cover & bake for a further 20 minutes.
"Vegetarian Gourmet" Fall, 1995 Submitted By MARK SATTERLY On 11-30-95