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Stuffing: Apricot & Toasted Pecan Stuffing

Source of Recipe

fooddownunder.com


List of Ingredients

3/4 cup Pecans, chopped
3/4 cup Red onion, chopped
1 x Garlic clove, minced
1 tbl Oil
1/2 cup Dried apricot, chopped
2 tsp Rosemary
2 tsp Sage
1/4 cup Parsley, chopped
6 cup Dry bread cubes
1 3/4 cup Vegetable stock



Recipe

* Preheat oven to 325 degrees. 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.