Bread Stuffing with Sage and Apricots Recipe

Name: Bread Stuffing with Sage and Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-pound loaf egg bread, cut into 1/2-inch cubes; 3 cups canned low-salt chicken broth; 1/2 cup (1 stick) butter; 2 large onions, chopped; 2 cups chopped celery; 2 cups chopped green bell pepper; 1 cup slivered almonds, toasted; 1 tablespoon poultry seasoning; 1 teaspoon dried sage; 1 cup chopped dried apricots (about 6 ounces); 6 large eggs, beaten to blend

Servings: persons

1 1-pound loaf egg bread, cut into 1/2-inch cubes
3 cups canned low-salt chicken broth
1/2 cup (1 stick) butter
2 large onions, chopped
2 cups chopped celery
2 cups chopped green bell pepper
1 cup slivered almonds, toasted
1 tablespoon poultry seasoning
1 teaspoon dried sage
1 cup chopped dried apricots (about 6 ounces)
6 large eggs, beaten to blend

1
Preheat oven to 350F.
2
Butter 13x9x2-inch glass baking dish.
3
Place bread cubes in large bowl.
4
Pour broth over; let stand until bread absorbs most of broth.
5
Melt butter in heavy large Dutch oven over medium heat.
6
Add onions, celery and bell pepper and saut until vegetables are tender but not brown, about 15 minutes.
7
Mix in almonds, poultry seasoning and sage and saute 5 minutes longer.
8
Mix in apricots.
9
Add vegetable to bread mixture; season to taste with salt and pepper.
10
Cool 15 minutes.
11
Mix eggs into stuffing.
12
Transfer stuffing to prepared dish.
13
Bake stuffing until golden on top and cooked through, about 1 hour.

1034

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1-pound loaf egg bread, cut into 1/2-inch cubes, 3 cups canned low-salt chicken broth, 1/2 cup (1 stick) butter, 2 large onions, chopped, and more.

Yes, Bread Stuffing with Sage and Apricots falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bread Stuffing with Sage and Apricots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions