SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Apricot and Pecan Stuffing

Makes: 8 to 10 servings
Prep 25 mins Bake 325°F 35 mins
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
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.