Apricot and Pecan Stuffing

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Apricot and Pecan Stuffing
Makes: 8 to 10 servings
Prep: 25 mins Bake: 325°F 35 mins
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  • user reviews (3)
Apricot and Pecan Stuffing
Ingredients
  • 1
    cup sliced leeks
  • 1/2
    cup chopped onion (1 medium)
  • 1/4
    cup butter
  • 2
    medium apples, peeled (if desired), cored, and chopped
  • 1
    cup chopped pecans
  • 3/4
    cup snipped dried apricots
  • 1/2
    teaspoon ground nutmeg
  • 4
    cups dry whole wheat or white bread cubes
  • 1
    tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1
    tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1
    tablespoon snipped fresh parsley
  • 1/2 - 3/4
    cup half-and-half or light cream
  • 1
    egg
  • 1
    teaspoon salt
  • 1/2
    teaspoon ground black pepper
Directions

1. Preheat oven to 325 degrees F. Grease a 1-1/2-quart casserole; set aside. In a large skillet, cook leeks and onion in hot butter over medium heat about 4 minutes or until tender, stirring occasionally. Stir in apples, pecans, apricots, and nutmeg. Cook and stir for 3 minutes more.

2. In a large bowl, toss together cooked leek mixture, bread cubes, rosemary, thyme, and parsley. In a small bowl, whisk together 1/2 cup of the half-and-half, the egg, salt, and pepper. Add to bread mixture; toss lightly to combine. If necessary, add enough of the remaining half-and-half to make a stuffing of desired moistness.

3. Transfer stuffing to prepared casserole.* Bake, covered, for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through. An instant-read thermometer inserted in the center of the stuffing should register 165 degrees F when stuffing is done. Makes 8 to 10 servings.

From the Test Kitchen
  • Note Or use bread mixture to stuff one 8- to 10-pound turkey. Place any remaining stuffing in a casserole. Cover and chill casserole until ready to bake. Bake stuffing in covered casserole alongside turkey about 40 minutes or until heated through.
Nutrition Facts (Apricot and Pecan Stuffing)
  • Servings Per Recipe 8,
  • Calories 299,
  • Protein (gm) 6,
  • Carbohydrate (gm) 30,
  • Fat, total (gm) 20,
  • Cholesterol (mg) 64,
  • Saturated fat (gm) 8,
  • Dietary Fiber, total (gm) 6,
  • Sodium (mg) 502,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)
4217745876
sheely2 wrote:

Yuck! I tried this for a potluck at work and was embarrassed to bring it for my co-workers to eat....No blend of flavors whatsoever! Needs TWICE the amount of liquid so you aren't eating croutons instead of stuffing. After I saw how dry and tasteless it was I took a reviewers suggestion and added apple juice to sweeten it and add moisture and it was still awful...I got tired of trying to fix it and had no choice but to bring it to work anyway. It wasn't even half gone...NOT a good recipe!

9/27/2011 06:17:34 PM Report Abuse
coloconhaw wrote:

This was the rave of Thanksgiving last year. The cream made us nervous, so we used apple juice instead. Delicious!!!

11/12/2010 10:57:02 AM Report Abuse
jreshenroder wrote:

I tried this before Thanksgiving and while we totally loved it, we both decided it was too sweet for Thanksgiving. We will eat it often, however. Delicious. I used canned evaporated milk instead of cream to reduce calories, and it came out fine.

11/9/2009 07:05:05 PM Report Abuse

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