Apricot & toasted pecan stuffing

Yield: 10 servings

Measure 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

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

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