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
- Preheat oven to 350F.
- Butter 13x9x2-inch glass baking dish.
- Place bread cubes in large bowl.
- Pour broth over; let stand until bread absorbs most of broth.
- Melt butter in heavy large Dutch oven over medium heat.
- Add onions, celery and bell pepper and saut until vegetables are tender but not brown, about 15 minutes.
- Mix in almonds, poultry seasoning and sage and saute 5 minutes longer.
- Mix in apricots.
- Add vegetable to bread mixture; season to taste with salt and pepper.
- Cool 15 minutes.
- Mix eggs into stuffing.
- Transfer stuffing to prepared dish.
- 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)