Apricot-Pecan Stuffing

By kjs1010

Ingredients

• 3 medium leeks, sliced (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 1/4 cup butter or margarine
• 2 medium golden delicious apples, peeled, cored and chopped
• 1 cup chopped pecans
• 3/4 cup snipped dried apricots
• 1/2 tsp ground nutmeg
• 4 cups dry whole wheat or white bread cubes
• 1 Tbs snipped fresh or 1/2 tsp dried rosemary, crushed
• 1 Tbs snipped fresh or 1/2 tsp dried thyme, crushed
• 1 Tbs snipped fresh parsley
• 1/2-3/4 cup chicken broth
• 1 egg, beaten
• 1 tsp salt
• 1/2 tsp pepper

Details

Servings 8

Preparation

Step 1

In large skillet, cook the leeks and onions over medium heat in hot butter til tender but not brown. Stir in apples, nuts, apricots, and nutmeg. Cook and stir for 3 minutes more. In a large bowl toss together bread cubes, rosemary, thyme, parsley, and cooked onion mixture. In a small bowl combine 1/2 cup chicken broth, egg, salt and pepper. Add to bread mixture and stir gently to coat. Add enough remaining chicken broth, if necessary, to make desired consistency. Use to stuff 8-10 pound turkey. Or place in a greased 1 1/2 quart casserole. Cover and bake in a 375 oven for 20-25 minutes. Uncover and bake an additional 10-15 minutes or until heated through.