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.

Recipe by MyRecipes December 2013

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Theresa Raffetto; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
12 mins
cook:
1 hr 30 mins
total:
1 hr 42 mins
Yield:
Serves: 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 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.)

  • Cover with foil; bake for 30 minutes. Remove foil; bake 20 minutes. Let stand for 10 minutes; serve.

Nutrition Facts

417 calories; fat 16g; saturated fat 7g; protein 11g; carbohydrates 61g; fiber 2g; cholesterol 67mg; sodium 678mg.