Thanksgiving Apricot Stuffing |

Posted on

18 November 2012



Thanksgiving Apricot Stuffing

Thanksgiving Apricot Stuffing


Dried Apricots, 1 1/2 cups cut in quarters
Italian loaf bread, 500g cut into 3/4 inches
Unsalted butter, 6 tablespoons
Onions, 2 pcs chopped
Dry White Wine, 1/2 cup
Chicken broth, 2 1/2 cups
Eggs, 2 pcs beaten
Kosher Salt
Black Pepper


  • Heat oven to 475 degrees F.
  • Separate the bread between 2 baking sheets and bake until crisp and dry for 12 minutes.
  • Melt the butter in a large skillet over medium heat.
  • Add onions, salt and 1/4 teaspoon pepper. Cook until very tender and beginning to brown while stirring occasionally, 12 minutes.
  • Add the wine and cook until evaporated for 4 minutes. Transfer to bowl and cool for 10 minutes.
  • Add the bread, eggs, dried apricots, broth and 1/2 teaspoon salt to the vegetables and combine. Transfer to the baking dish.
  • Cover with buttered foil and bake for 20 minutes.
  • Remove cover and bake until browned for 30 minutes.
  • Serve with walnut on top. Enjoy!
Cooks Note

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