APRICOT ALMOND STUFFING
I spent years searching for a good stuffing recipe that could be served any day of the week (and didn't taste similar to the usual sage-flavored Thanksgiving stuffing). After trying several different recipes, I began to try new things and adjust ingredients that I thought would enhance the flavor. I eventually came up with this...
Provided by Vickie Parks
Categories Other Side Dishes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F. (I don't usually grease my Pyrex baking dish when making this recipe, and I've never had a problem with clean-up. But you might prefer to do so, depending on what type of baking dish you're using.)
- 2. Place torn croissant pieces, chopped onion, sliced almonds, tarragon, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl.
- 3. In a small bowl, mix together the melted butter, apricot preserves (or jam), and half of the chicken broth; stir until blended. Pour the broth mixture over the stuffing mixture. Use a large spatula or wooden spoon to toss the stuffing mixture until all the ingredients are well blended. Use as much of the remaining broth--adding a little at a time--as is needed to get the stuffing thoroughly moist (but not saturated or "soupy"). I usually use nearly all of the 2 cups of broth, with maybe 1/8 cup or so not used.
- 4. Place stuffing in a 10-inch square baking dish, cover, and bake at 350°F for 30 minutes.
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