Herbed Apricot-Pecan Stuffing

Herbed Apricot-Pecan Stuffing
Herbed Apricot-Pecan Stuffing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 16

    cups 1/2-inch cubes crustless bread (about 2 1/4 lb.)

  • 8

    tablespoons (1 stick) unsalted butter

  • 2

    onions, finely chopped

  • 4

    ribs celery, finely chopped

  • 1

    tablespoon chopped fresh sage

  • 1

    tablespoon chopped fresh parsley

  • 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

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. 2. 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. 3. Add eggs to bowl with bread cubes; stir to coat. Pour in broth mixture; stir in apricots and pecans. Season with 1/2 tsp. salt and 3/4 tsp. 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.) 4. Cover with foil; bake for 30 minutes. Remove foil; bake 20 minutes. Let stand for 10 minutes; serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: