Apricot Pecan Stuffing

 

Apricot-Pecan Stuffing:







The title of this recipe provides only a hint of the good things found
in this stuffing. Leeks, onions, and apples are also featured, as well
as an appealing selection of herbs and spices, such as rosemary, thyme,
parsley, and nutmeg. This sensational combination of ingredients is
great when stuffed into an 8- to 10-pound turkey or when baked alone as a
holiday side dish.









Ingredients:



1 cup sliced leeks

1/2 cup chopped onion

1/4 cup margarine or butter

2 medium apples, peeled (if desired), cored, and chopped

1 cup chopped pecans

3/4 cup snipped dried apricots

1/2 teaspoon ground nutmeg

4 cups dry whole wheat or white bread cubes

1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

1 tablespoon snipped fresh parsley

1/2 to 3/4 cup half-and-half or light cream

1 egg, beaten

1 teaspoon salt

1/2 teaspoon pepper











Directions:



1. In a large skillet cook the leeks and onion over medium heat in hot
margarine or butter until tender but not brown. Stir in apples, pecans,
apricots, and nutmeg. Cook and stir for 3 minutes more.







2. In a large bowl toss together bread cubes, rosemary, thyme, parsley,
and cooked onion mixture. In a small bowl combine 1/2 cup of the
half-and-half, the egg, salt, and pepper. Add to bread mixture and stir
gently to coat. Add enough additional cream, if necessary, to make of
desired consistency.









3. Use to stuff an 8- to 10-pound turkey. Or, place in a greased 1
1/2-quart casserole. Bake, covered, in a 325 degree F oven for 25
minutes or in a 375 degree F oven for 20 minutes. Uncover and bake an
additional 10 to 15 minutes or until heated through. (Internal
temperature should register 165 degree F with an instant-read
thermometer.) Makes 8 to 10 servings.

Read more: http://www.cooking-with-us.com/apricotpecanstuffing.php#ixzz36wuzTRDm