Apricot And Toasted Pecan Stuffing Recipe Recipe

Name: Apricot And Toasted Pecan Stuffing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. Pecans, minced; 3/4 c. Red onion, minced; 1 x Garlic clove, chopped; 1 Tbsp. Oil; 1/2 c. Dry apricot, minced; 2 tsp Rosemary; 2 tsp Sage; 1/4 c. Parsley, minced; 6 c. Dry bread cubes; 1 3/4 c. Vegetable stock Preheat oven to 325F.

Servings: persons

3/4 c. Pecans, minced
3/4 c. Red onion, minced
1 x Garlic clove, chopped
1 Tbsp. Oil
1/2 c. Dry apricot, minced
2 tsp Rosemary
2 tsp Sage
1/4 c. Parsley, minced
6 c. Dry bread cubes
1 3/4 c. Vegetable stock Preheat oven to 325F.

1
Dry roast pecans in a medium sized skillet over medium heat till fragrant, about 5 min, stirring often.
2
Transfer to a large serving bowl & set aside.
3
Saute/fry onion & garlic in oil in the same skillet till just browned, about 5 min.
4
Add in the apricot, rosemary, sage & parsley & saute/fry just till heated through.
5
Add in to the bowl containing the pecans & mix well.
6
Stir in the bread cubes & add in the stock, 1/2 c. at a time till it is the desired moistness.
7
Transfer to a casserole dish, cover & bake for 20 min.
8
Baste occasionally with additional stock.
9
Remove the cover & bake for a further 20 min.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. Pecans, minced, 3/4 c. Red onion, minced, 1 x Garlic clove, chopped, 1 Tbsp. Oil, and more.

Yes, Apricot And Toasted Pecan Stuffing Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot And Toasted Pecan Stuffing Recipe

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