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.