Recipe: Apricot Toasted Pecan Stuffing

Title: Apricot & Toasted Pecan Stuffing
Categories: Side dish, Thanxgiving, Stuffing
Yield: 10 servings

3/4 c Pecans, chopped
3/4 c Red onion, chopped
1 ea Garlic clove, minced
1 tb Oil
1/2 c Dried apricot, chopped
2 ts Rosemary
2 ts Sage
1/4 c Parsley, chopped
6 c Dry bread cubes
1 3/4 c 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, 1/2 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