Apricot Stuffing


Side dish

Apricot Stuffing

6 croissants or 2 cups cubed challah or other rich bread

1 onion, chopped

2 celery ribs, chopped

1/4 cup (1/2 stick) butter

2/3 cup sliced almonds

1 tablespoon minced fresh thyme or rosemary

1 tablespoon minced parsley

3/4 cup dried apricots, quartered

3 tablespoons apricot preserves

1 teaspoon grated orange zest

2 cups chicken or vegetable broth or orange juice

Heat oven to 350 degrees. Tear croissants into bite-size pieces. Place onion, celery and butter in a saute pan over medium-high heat and cook until butter is melted and onion is softened, 3 minutes. Remove from heat and stir in almonds, thyme and parsley.

In a small bowl, mix the preserves, zest and half the broth. Pour over the stuffing mixture and toss. Add remaining broth as needed to make the stuffing as moist as you prefer. Pat into a 10-inch-square baking dish and bake, uncovered, for 30 minutes. Makes 8 servings.

Source: Linda Cicero for Cook’s Corner, inspired by Bonne Maman website.

Per serving: 335 calories, (50 percent from fat), 19 g fat, (9 g saturated, 6.4 g monounsaturated), 43 mg cholesterol, 7 g protein, 35.9 g carbohydrate, 3.4 g fiber, 398 mg sodium.

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