MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot & Pecan Stuffing
 Categories: Breads, Fruits, Nuts, Herbs, Dairy
      Yield: 9 Servings
 
      1 c  Sliced leeks
    1/2 c  Chopped onion
    1/4 c  Butter
      2 md Apples; peeled, cored,
           - chopped
      1 c  Chopped pecans
    3/4 c  Snipped dried apricots
    1/2 ts Ground nutmeg
      4 c  Dry whole wheat or white
           - bread cubes
      1 tb Snipped fresh rosemary
           +=OR=+
    1/2 ts Dried rosemary; crushed
      1 tb Snipped fresh thyme
           +=OR=+
    1/2 ts Dried thyme; crushed
      1 tb Snipped fresh parsley
    3/4 c  Half-and-half or light
           - cream
      1 lg Egg
      1 ts Salt
    1/2 ts Ground black pepper
 
  Set oven @ 325ºF/163ºC.
  
  Grease a 1 1/2 quart casserole; set aside. In a large
  skillet, cook leeks and onion in hot butter over medium
  heat about 4 minutes or until tender, stirring
  occasionally. Stir in apples, pecans, apricots, and
  nutmeg. Cook and stir for 3 minutes more.
  
  In a large bowl, toss together cooked leek mixture, bread
  cubes, rosemary, thyme, and parsley. In a small bowl,
  whisk together 1/2 cup of the half-and-half, the egg,
  salt, and pepper. Add to bread mixture; toss lightly to
  combine. If necessary, add enough of the remaining
  half-and-half to make a stuffing of desired moistness.
  
  Transfer stuffing to prepared casserole. * Bake, covered,
  for 25 minutes. Uncover and bake for 10 to 15 minutes more
  or until heated through.
  
  Makes 8 to 10 servings.
  
  * NOTE: Or use bread mixture to stuff one 8 to 10 pound
  turkey. Place any remaining stuffing in a casserole. Cover
  and chill casserole until ready to bake. Bake stuffing in
  covered casserole alongside turkey about 40 minutes or
  until heated through.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 11 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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