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Herbed Apricot-Pecan Stuffing


Change it up this Thanksgiving with this amazing Herbed Apricot-Pecan Stuffing recipe! The perfect blend of savory with a touch of sweetness, this stuffing will for sure get people asking for seconds.

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Rate this recipe 4.6/5 (7 Votes)


  • 16 cups crustless bread, 1/2-inch cubes
  • 8 tablespoons unsalted butter
  • 2 onions, finely chopped
  • 4 ribs celery, finely chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons fresh thyme leaves
  • 3 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1 cup dried apricots, cut into 1/4-inch pieces
  • 1/2 cup coarsely chopped pecans, toasted
  • Salt and pepper


Servings 10
Preparation time 20mins
Cooking time 110mins


Step 1

Preheat oven to 300°F. Spread bread cubes in a flat layer on 2 baking sheets. Toast, stirring often, until dried but not browned, about 20 minutes. Transfer to a bowl; cool completely.

Increase oven temperature to 375°F.

Melt butter in a large pan over medium-high heat. Add onions and celery; sauté until softened but not browned, 3 to 5 minutes. Add sage, parsley and thyme. Pour in broth, increase heat to high and bring to a boil. Remove from heat; cool slightly.

Add eggs to bowl with bread cubes; stir to coat. Pour in broth mixture; stir in apricots and pecans. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper. Spoon into a greased 3-quart baking dish. (Can be done to this point up to 2 days ahead. Cover and chill. Bring to room temperature before continuing.)

Cover with foil; bake for 30 minutes. Remove foil; bake 20 minutes. Let stand for 10 minutes; serve.

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