Apricot & Toasted Pecan Stuffing Recipe

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Apricot & Toasted Pecan Stuffing Ingredients

3/4 cup pecans, chopped
3/4 cup red onion, chopped
1 each garlic clove, minced
1 tbsp 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

A Recipe for
Apricot & Toasted Pecan Stuffing

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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

This is a recipe for Apricot & Toasted Pecan Stuffing from the recipe cookbook of Recipes-to-go (Meal)

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Apricot & Toasted Pecan Stuffing

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Author Unknown

Apricot & Toasted Pecan Stuffing Directions

Preheat oven to 325F.

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.

"Vegetarian Gourmet" Fall, 1995

Serves: 10

Apricot & Toasted Pecan Stuffing Recipe brought to you by Recipes To-Go

Apricot & Toasted Pecan Stuffing Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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