Nutty Apricot Dressing
Here's a heavenly dressing you're bound to go nuts over. Almonds toasted in a buttery sauce. Apples. Dried apricots. Need we say more?
At a glance
- Reconstitute the apricots by soaking in a small bowl of hot water for 10 minutes; drain, blot and snip into slivers with kitchen scissors.
- Toast the almonds in a small dry skillet, stirring constantly so they don't burn. Remove from pan. In the same skillet, heat the juice. Add the celery and onion and simmer for 5 minutes.
- Using a large mixing bowl, toss the stuffing mix with the almonds and apricots, and then add the celery-onion-juice mix. Stir in the egg and egg white, then add the vegetable broth slowly, stopping when the mixture is holding together, but not soggy wet.
- Coat a 2-quart oblong baking dish with cooking spray. Mound mixture into dish, then dot with pea-size pieces of butter or margarine. Bake for 25 to 30 minutes at 350 degrees.
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