Apricot & Toasted Pecan Stuffingside dish, stuffing 3/4 cup pecans, chopped 3/4 cup red onion, chopped 1 each garlic clove, minced 1 tablespoon oil 1/2 cup dried apricot, chopped 2 teaspoon rosemary 2 teaspoon sage 1/4 cup parsley, chopped 6 cup dry bread cubes 1 3/4 cup vegetable stock Preheat oven to 325F. Dry roast pecans in a medium sized skillet over medium heat until fragrant, about 5 minutes, stirring often. Transfer to a large serving bowl & set aside. Saute onion & garlic in oil in the same skillet until just browned, about 5 minutes. Add the apricot, rosemary, sage & parsley & saute just until heated through. Add to the bowl containing the pecans & mix well. Stir in the bread cubes & add the stock, 1/2 cup at a time until it is the desired moistness. Transfer to a casserole dish, cover & bake for 20 minutes. Baste occasionally with additional stock. Remove the cover & bake for a further 20 minutes. "Vegetarian Gourmet" Fall, 1995 |
