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.
Community content is available under CC-BY-SA unless otherwise noted.