Related recipes: Apricots, Berries, Celery, Dairy-Free, Eggs, Fruit, Garlic, Herbs, Holiday and Festive, Nuts and Seeds, Onions, Side Dishes, Vegetarian, Winter
A holiday stuffing that blends the wonderful flavors of apricots, cranberries, brandy and toasted almonds all in one dish.
Preparation facts
Servings: 12
Yield: 7.5 cups (1.8L)
Ingredients
1 cup (240mL) brandy
1/2 cup (75g) dried apricots, diced (10 apricot halves)
2 tsp (10mL) vegetable oil
1 cup (150g) celery, chopped
1 cup (180g) onion, chopped
3 cloves garlic, minced
5 cups (560g) stuffing cubes, (cubed dried white bread)
1 1/2 cups (360mL) chicken or vegetable broth
1/2 cup (65g) toasted almonds, sliced
1/2 cup (75g) dried cranberries
1 egg, beaten
1/2 tsp (1g) thyme
1/4 tsp (1g) freshly ground black pepper
Directions
Preheat oven to 350°F (175°C).
Place the brandy and apricots in a small saucepan. Heat to boiling. Remove from heat and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add celery, onion and garlic, sauté until lightly browned, about 3 minutes. Add brandy and apricots, and cook until half of the liquid evaporates. Remove from heat and cool.
In a large bowl, combine apricot mixture, stuffing cubes, broth, almonds, cranberries, egg, thyme and pepper; tossing gently. Spoon the bread mixture into a 2-quart (2L) casserole that has been sprayed with vegetable oil spray. Cover with lid, and bake for 45 minutes or until thoroughly heated.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
