Apricot and Toasted Almond Stuffing

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 flavours 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