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Related recipes: Apricots, 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.
Servings: 12
Yield: 7.5 cups (1.8L)
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
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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
