Apricot Stuffing

Ingredients

• 7-8 slices whole wheat or white bread (or half whole wheat, half white bread)
• ½ cup cut-up dried apricots
• ½ cup chopped pecans or walnuts
• 1 tsp dried crushed sage leaves
• 1 tsp dried parsley flakes
• ½ tsp salt
• ¼ tsp pepper
• 1 medium onion chopped
• 1 cup chopped celery
• ¼ cup butter or margarine
• 1 cup game bird stock or chicken broth
  
  Method

1. Heat oven to 325 F/ 160 C. 
2. Place bread directly on oven rack. Bake until bread is dry, 5 to 10 minutes. Cool. 
3. Cut into 1/2" (1 cm) cubes. there should be about 5 cups (1.25 L) bread cubes. 
4. Place bread cubes in medium mixing bowl. Add apricots, pecans, sage, parsley, salt and pepper. Mix well; set aside.
5. In medium skillet, cook and stir onion and celery in butter over medium heat until tender. 
6. Stir into bread-cube mixture.
7.  Add stock; mix well.
8. In greased 1 1/2-quart (1.5L) casserole, bake stuffing, covered at 350 F/180C for 30 minutes. Uncover, and continue baking until hot, 15 to 25 minutes.
   
   

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