Apricot and Toasted Pecan Stuffing

Ingredients

 * 3/4 	cup  	Pecans, chopped
 * 3/4 	cup 	Red onion, chopped
 * 1 ea Garlic clove, minced
 * 1 	tbsp 	Oil
 * 1/2 	cup 	Dried apricot, chopped
 * 2 	tsp 	Rosemary
 * 2 	tsp 	Sage
 * 1/4 	cup 	Parsley, chopped
 * 6 	cup 	Dry bread cubes
 * 1 3/4 	cup 	Vegetable stock

Directions
Preheat oven to 325f. Dry roast pecans in a medium sized skillet over medium heat until fragrant, about 5 minutes, stirring often. Transfer to a large serving bowl & set aside. Saute onion & garlic in oil in the same skillet until just browned, about 5 minutes. Add the apricot, rosemary, sage & parsley & saute just until heated through. Add to the bowl containing the pecans & mix well. Stir in the bread cubes & add the stock, ½ cup at a time until it is the desired moistness. Transfer to a casserole dish, cover & bake for 20 minutes. Baste occasionally with additional stock. Remove the cover & bake for a further 20 minutes.