Bread Stuffing with Sage and Apricots

• 1 1-pound loaf egg bread, cut into 1/2-inch cubes
• 3 cups canned low-salt chicken broth
• 1/2 cup (1 stick) butter
• 2 large onions, chopped
• 2 cups chopped celery
• 2 cups chopped green bell pepper
• 1 cup slivered almonds, toasted
• 1 tablespoon poultry seasoning
• 1 teaspoon dried sage
• 1 cup chopped dried apricots (about 6 ounces)
• 6 large eggs, beaten to blend

1. Preheat oven to 350F.
2. Butter 13x9x2-inch glass baking dish.
3. Place bread cubes in large bowl.
4. Pour broth over; let stand until bread absorbs most of broth.
5. Melt butter in heavy large Dutch oven over medium heat.
6. Add onions, celery and bell pepper and saut until vegetables are tender but not brown, about 15 minutes.
7. Mix in almonds, poultry seasoning and sage and saute 5 minutes longer.
8. Mix in apricots.
9. Add vegetable to bread mixture; season to taste with salt and pepper.
10. Cool 15 minutes.
11. Mix eggs into stuffing.
12. Transfer stuffing to prepared dish.
13. Bake stuffing until golden on top and cooked through, about 1 hour.

egg bread, chicken broth, butter, onions, celery, green bell pepper, slivered almonds, poultry seasoning, sage, eggs

Taken from www.epicurious.com/recipes/food/views/bread-stuffing-with-sage-and-apricots-881 (may not work)