Apricot & Toasted Pecan Stuffing Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Pecans, chopped
3/4 cup: Red onion, chopped
1 each: Garlic clove, minced
1 tbsp: Oil,
1/2 cup: Dried apricot, chopped
2 tsp: Rosemary,
2 tsp: Sage,
1/4 cup: Parsley, chopped
6 cup: Dry bread cubes,
1 3/4 cup: Vegetable stock,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp