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Herbed Apricot-Pecan Stuffing

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Herbed Apricot-Pecan Stuffing


16 cups crustless bread, 1/2-inch cubes (approximately 2 1/4 pounds)
8 tablespoons (1 stick) unsalted butter
2 onions, finely chopped
4 celery ribs, finely chopped
1 tablespoon minced fresh sage
1 tablespoon chopped fresh parsley
2 teaspoons fresh thyme leaves
3 cups low-sodium chicken broth
2 large eggs, lightly beaten
1 cup dried apricots, cut into 1/4-inch chunks
½ cup coarsely chopped pecans, toasted
Salt and pepper

To make

The herb-infused apricot and pecan filling visually and deliciously contrasts with the traditional Thanksgiving namaz, without sacrificing any of the savory flavors that guests hope to get in a festive dish.
Preheat the oven to 300 ° F. Place the bread cubes in an even layer on 2 baking sheets. Cook, stirring frequently, until they are dry but not browned, about 20 minutes. Transfer to a bowl; cool completely. Increase the oven temperature to 375 ° F.Melt the butter in a large skillet over medium-high heat. Add the onion and celery; saute until they are soft but not browned, 3 to 5 minutes. Add the sage, parsley and thyme. Pour in the broth, increase the heat to high, and bring to a boil. Remove from heat; allow to cool slightly.Add the eggs to the bowl with the bread cubes; stir to coat. Pour in the stock mixture; toss with the apricots and pecans. Season with 1/2 tsp salt and 3/4 tsp pepper. Spoon into a greased 3-liter baking dish. (You can prepare this time 2 days in advance. Cover and refrigerate. Bring to room temperature before cooking.)Cover with foil; bake for 30 minutes. Remove the foil; bake for 20 minutes. Let stand for 10 minutes; serve.
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  Published: 11/20/2023 7:49 PM

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