Apricot and Toasted Almond Stuffing
Related recipes: Apricots,
Berries, Celery, Dairy-Free, Eggs,
Fruit, Garlic, Herbs,
Holiday and Festive, Nuts and Seeds, Onions, Side Dishes, Vegetarian, Winter
A holiday stuffing that blends the wonderful flavors of
apricots, cranberries, brandy and toasted almonds all in one dish.
Preparation facts
Servings: 12
Yield: 7.5 cups (1.8L)
Ingredients
1 cup (240mL) brandy
1/2 cup (75g) dried apricots, diced (10 apricot halves)
2 tsp (10mL) vegetable oil
1 cup (150g) celery, chopped
1 cup (180g) onion, chopped
3 cloves garlic, minced
5 cups (560g) stuffing cubes, (cubed dried white bread)
1 1/2 cups (360mL) chicken or vegetable broth
1/2 cup (65g) toasted almonds, sliced
1/2 cup (75g) dried cranberries
1 egg, beaten
1/2 tsp (1g) thyme
1/4 tsp (1g) freshly ground black pepper
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.
Nutrition facts
Serving Size 1 serving
Calories 506
Calories from Fat 70 (14%)
% Daily Value*
12%Total Fat 8g
7%Saturated
Fat 1.4g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 4.2g
7%Cholesterol 22mg
65%Sodium 1562mg
12%Potassium 428mg
28%Total
Carbohydrate 84g
19%Dietary
Fiber 4.8g
Sugars 16g
Sugar Alcohols 0g
27%Protein 13g