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Apricot and Pecan Stuffing

Makes: 8 to 10 servings
Prep 25 mins Bake 325°F 35 mins
Apricot and Pecan Stuffing
  • 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

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
  • 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,
  • cal. (kcal) 299,
  • Fat, total (g) 20,
  • chol. (mg) 64,
  • sat. fat (g) 8,
  • carb. (g) 30,
  • fiber (g) 6,
  • pro. (g) 6,
  • sodium (mg) 502,
  • Percent Daily Values are based on a 2,000 calorie diet

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