Sourdough Stuffing with Apricots and Pecans

This sourdough stuffing is a palatable dish balanced with a mixture of dried apricots, toasted pecans, and fresh parsley.

Sourdough Stuffing with Apricots and Pecans

2015-11-18 01:09:31

Makes 6 servings

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Ingredients

1. 6 cups (½-inch) cubed sourdough bread (about ¾ pound)
2. 1 tablespoon vegetable oil
3. 2 tablespoons butter, divided
4. 1 cup chopped onion
5. 1 cup chopped celery
6. ⅔ cup chopped dried apricots
7. ½ cup chopped toasted pecans
8. 1 tablespoon chopped fresh parsley
9. 1 teaspoon salt
10. ½ teaspoon fresh ground black pepper
11. ¼ teaspoon poultry seasoning
12. 2 large eggs, beaten
13. 2 cups unsalted chicken stock*

Instructions

1. Preheat oven to 350º. On a large baking sheet, place bread cubes in a single layer. Bake 10 minutes or until toasted.
2. In a large skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium-high heat. Add onion and celery; cook 6 minutes or until tender.
3. In a large bowl, combine bread cubes, onion mixture, apricots, pecans, parsley, salt, pepper, poultry seasoning, eggs, and stock. Spoon mixture into an 11x7-inch or a shallow 2-quart baking dish. Melt remaining 1 tablespoon butter; drizzle over stuffing. Bake, uncovered, 35 to 40 minutes or until set, lightly covering with foil to prevent excess browning during last 10 minutes of baking time, if necessary.

Notes

1. *We used Kitchen Basics unsalted chicken stock.

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