Apricot And Almond Dressing

• 6 slices french bread thick
• 4 tablespoons unsalted butter
• 1 carrot diced, about 1/2 cup
• 1 red onion large, diced, about 1 cup
• 2 cloves garlic minced or grated
• 2 teaspoons poultry seasoning
• 1 teaspoon allspice
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• 1 cup vegetable stock
• 1 cup dried apricots chopped
• 1 cup slivered almonds toasted
• 1/2 cup fresh parsley chopped

1. Preheat oven to 400F
2. Butter each slice of bread with a total of 2 TB butter and put on a cookie sheet. Bake 10 minutes, flip each slice and toast until golden brown. Coarsely chop into crouton size pieces.
3. In a large saute pan, add the butter, carrots, onion and garlic, salt and pepper, and cook about 5-7 minutes until the onions are translucent. Add the bread, the allspice and poultry seasoning and toss to coat. Add the apricots, almonds and stock. .
4. Coat everything very well and let cook until the stock has all been absorbed and reduced. Fold in the parsley, season as appropriate and serve hot

bread, unsalted butter, carrot, red onion, garlic, poultry seasoning, allspice, salt, ground black pepper, vegetable stock, parsley

Taken from www.yummly.com/recipe/Apricot-and-Almond-Dressing-1380682 (may not work)