Apricot-Pecan Stuffing

• 1 cup sliced leek
• 3/4 cup chopped onion
• 1/4 cup butter
• 2 medium apples, cored and chopped
• 1 cup chopped pecans
• 3/4 cup chopped dried apricot
• 1/2 teaspoon ground nutmeg
• 4 cups dried white bread, cubed
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 tablespoon fresh parsley
• 3/4 cup half-and-half
• 1 beaten egg
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. In a large skillet, cook leeks and onion over medium heat in butter, until tender but not brown.
2. Stir in apples, pecans, apricots, and nutmeg.
3. Cook about 4 minutes.
4. In a large bowl, combine bread cubes, rosemary, thyme, parsley, and cooked onion mixture.
5. In a small bowl, combine half and half, egg, salt, and pepper.
6. Add to bread mixture and stir gently to coat.
7. Place in a greased 2 qt casserole and bake, covered, in a 375* oven for 20 minutes.
8. Uncover and bake an additional 15 minutes.

leek, onion, butter, apples, pecans, apricot, ground nutmeg, dried white bread, fresh rosemary, thyme, parsley, egg, salt, pepper

Taken from www.food.com/recipe/apricot-pecan-stuffing-23059 (may not work)