Apricot Almond Stuffing

Adapted from Simply Organic

This stuffing delivers the perfect amount of everything I’d ever want in a stuffing – it’s chewy, it’s full of bold fall flavor and it goes wonderfully with everything from the holiday bird to a regular Sunday night roast chicken. If there are other dried fruits you enjoy, the recipe lends itself well to substitution and addition.

  • 3 tablespoons unsalted butter
  • 2 celery ribs, finely chopped
  • 1 small onion, finely chopped
  • 4 oz. mushrooms, sliced
  • 1 tablespoon ground sage
  • 1/3 cup sliced almonds
  • 12 dried apricot halves, chopped
  • 1 pound whole grain bread, cut into 1″ cubes
  • 2 large eggs, lightly beaten
  • 2 cups chicken or vegetable broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Preheat oven to 375 degrees F. Prepare a 2-quart baking dish by lightly dotting it with butter.
  • Melt the butter in a large skillet over medium-high heat. Add the celery, onion and mushrooms and cook until softened and beginning to turn golden, about 5 minutes. Add the sage, almonds and apricots to the pan and cook for another minute or so. Remove from the heat.
  • Place the bread cubes in a large bowl. Add the mushroom mixture to the bowl and toss. Add the eggs and stir until well-blended. Add the broth, salt and pepper and continue stirring. Transfer the mixture to the prepared baking dish.
  • Roast on the middle rack of the oven for 30 minutes, or until it has puffed up a bit and the top is crispy and golden.
  • Quick Tips
  • 1. I would like to experiment with using dried cherries, currants or golden raisins. If you try using any of these, let me know how it goes. I’d love to hear.
  • 2. I like to use a hearty whole grain artisan bread that is fairly dense and full of seeds. You may want to add a little additional chicken broth if you are using a very dense bread and you like your stuffing very moist.
  • 3. If you are concerned about the butter content in this recipe or would like to make it dairy free, use olive oil instead. You can also use vegetable stock to make the dish vegetarian.

Preparation time: 20 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 6

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