Special Diets

Apricot and Toasted Almond Stuffing

Ingredients

• 1 cup brandy

• 1/2 cup dried apricots, diced (10 apricot halves)

• 2 tsp vegetable oil

• 1 cup celery, chopped

• 1 cup onion, chopped

• 3 cloves garlic, minced

• 5 cups stuffing cubes, (cubed dried white bread)

• 1 1/2 cups chicken or vegetable broth

• 1/2 cup toasted almonds, sliced

• 1/2 cup dried cranberries

• 1 egg, beaten

• 1/2 tsp thyme

• 1/4 tsp freshly ground black pepper

A holiday stuffing that blends the wonderful flavors of apricots, cranberries, brandy and toasted almonds all in one dish.

Directions

• Preheat oven to 350°F (175°C).
• Place the brandy and apricots in a small saucepan. Heat to boiling. Remove from heat and set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add celery, onion and garlic, sauté until lightly browned, about 3 minutes. Add brandy and apricots, and cook until half of the liquid evaporates. Remove from heat and cool.
• In a large bowl, combine apricot mixture, stuffing cubes, broth, almonds, cranberries, egg, thyme and pepper; tossing gently. Spoon the bread mixture into a 2-quart (2L) casserole that has been sprayed with vegetable oil spray. Cover with lid, and bake for 45 minutes or until thoroughly heated.