Apricot and Toasted Almond Stuffing
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Yield: 7.5 cups (1.8L)
Servings: 12
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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.
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
Calories: 311
Total Fat: 6g
% Calories from fat: 20%
Protein: 8g
Carbohydrate: 45g
Cholesterol: 16mg
Sodium: 906mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. 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 March 2005.
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