Herbed Apricot-Pecan Stuffing

Herbed Apricot-Pecan Stuffing Recipe
Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
Herbed Apricot-Pecan Stuffing offers a visual and tasty contrast to a traditional Thanksgiving spread without sacrificing any of the savory flavors guests are hoping for in a holiday meal.

Yield:

Serves: 10

Recipe Time

Prep: 12 Minutes
Cook: 1 Hour, 30 Minutes

Nutritional Information

Calories 417
Fat 16 g
Satfat 7 g
Protein 11 g
Carbohydrate 61 g
Fiber 2 g
Cholesterol 67 mg
Sodium 678 mg

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

Preparation

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.

December 2013
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