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.
Apricots and pecans give this stuffing a unique flavor.
Photo by Laverne J.
Apricots and pecans give this stuffing a unique flavor.
Apricots and pecans give this stuffing a unique flavor.

PREP TIME

20

minutes

TOTAL TIME

110

minutes

SERVINGS

10

servings

PREP TIME

20

minutes

TOTAL TIME

110

minutes

SERVINGS

10

servings

Ingredients

  • 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

Directions

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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