Apricot & toasted pecan stuffing
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Pecans, chopped |
| ¾ | cup | Red onion, chopped |
| 1 | each | Garlic clove, minced |
| 1 | tablespoon | Oil |
| ½ | cup | Dried apricot, chopped |
| 2 | teaspoons | Rosemary |
| 2 | teaspoons | Sage |
| ¼ | cup | Parsley, chopped |
| 6 | cups | Dry bread cubes |
| 1¾ | cup | Vegetable stock |
Directions
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