Recipes and Cooking Apricot and Pecan Stuffing 3.9 (8) Baked in a casserole dish, the lively fruit-and-nut stuffing makes a tasty side dish with chicken or pork. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Bake Time: 35 mins Total Time: 1 hrs Servings: 8 Jump to Nutrition Facts Ingredients 1 cup sliced leeks ½ cup chopped onion (1 medium) ¼ cup butter 2 medium apples, peeled (if desired), cored, and chopped 1 cup chopped pecans ¾ cup snipped dried apricots ½ teaspoon ground nutmeg 4 cup 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 ½ - ¾ cup half-and-half or light cream 1 egg 1 teaspoon salt ½ teaspoon ground black pepper Directions 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. 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. 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. Tips 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. Rate it Print Nutrition Facts (per serving) 299 Calories 20g Fat 30g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 299 % Daily Value * Total Fat 20g 26% Saturated Fat 8g 40% Cholesterol 64mg 21% Sodium 502mg 22% Total Carbohydrate 30g 11% Protein 6g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.