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Apricot Dressing




Source of Recipe


Posted by Chyrel


Recipe Introduction


Prep & Cook Time:About 1-1/2 hours

Makes:About 12 cups; 12 to 14 servings

Notes:
The tangy secret to this recipe is Chinese-style plum sauce; look for it in the Asian food section of well-stocked supermarkets.



Recipe Link: Recipes From Friends

List of Ingredients




1 cup chopped dried apricots
1-1/2 cups orange juice
3/4 cup (3/8 pound) butter or margarine
2 cups coarsely chopped celery
1 onion (1/2 pound), peeled and chopped
1 cup slivered almonds
1 pound bulk pork sausage
1 bag (1 pound) herb stuffing mix
1 jar (8 ounces) plum sauce
1/2 teaspoon dried thyme
1 to 2 cups fat-skimmed chicken broth
Salt
Pepper

Recipe



1. In a 1- to 2-quart pan over high heat, bring apricots and orange juice to a boil. Remove from heat and let stand about 30 minutes.

2. Meanwhile, in a 10- to 12-inch frying pan over medium heat, frequently stir 1/2 cup butter, celery and onion until vegetables are limp, about 15 minutes. Add almonds and stir until nuts are golden, 6 to 10 minutes longer. Scrape mixture into a large bowl.

3. In the same frying pan over medium-high heat, frequently stir sausage, crumbling with spoon, until browned, about 10 minutes. Drain and discard fat; add sausage to bowl. Add apricots with orange juice, stuffing mix, plum sauce and thyme; mix well.

4. In the frying pan, combine 1/4 cup butter and 1 cup broth; stir often over medium-high heat until butter is melted. Drizzle over mixture in bowl, mixing to moisten evenly; dressing will be crumbly. For a more moist dressing, mix in up to 1 more cup broth. Add salt and pepper to taste. Spoon dressing into a shallow 3-quart casserole. (If making up to one day ahead, cover and chill.)

5. Bake in a 350 degree oven (uncovered for crusty dressing, covered tightly for moist dressing) until hot (at least 150 degrees in center), 25 to 30 minutes (55 to 60 minutes if chilled).

Nutritional Information:
Per serving: 398 cal., 47 percent (189 cal.) from fat; 10 g protein; 21 g fat (8.4 g sat.); 43 g carbo (4 g fiber); 863 mg sodium; 40 mg chol.

Source:Sunset Recipe Annual 2000 Edition