Apricot And Toasted Pecan Stuffing Recipe

• 3/4 c. Pecans, minced
• 3/4 c. Red onion, minced
• 1 x Garlic clove, chopped
• 1 Tbsp. Oil
• 1/2 c. Dry apricot, minced
• 2 tsp Rosemary
• 2 tsp Sage
• 1/4 c. Parsley, minced
• 6 c. Dry bread cubes
• 1 3/4 c. Vegetable stock Preheat oven to 325F.

1. Dry roast pecans in a medium sized skillet over medium heat till fragrant, about 5 min, stirring often.
2. Transfer to a large serving bowl & set aside.
3. Saute/fry onion & garlic in oil in the same skillet till just browned, about 5 min.
4. Add in the apricot, rosemary, sage & parsley & saute/fry just till heated through.
5. Add in to the bowl containing the pecans & mix well.
6. Stir in the bread cubes & add in the stock, 1/2 c. at a time till it is the desired moistness.
7. Transfer to a casserole dish, cover & bake for 20 min.
8. Baste occasionally with additional stock.
9. Remove the cover & bake for a further 20 min.

pecans, red onion, garlic, oil, apricot, rosemary, parsley, bread cubes, vegetable stock preheat oven

Taken from cookeatshare.com/recipes/apricot-and-toasted-pecan-stuffing-68569 (may not work)