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

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