Dried Apricot, Shallot and Hazelnut Stuffing

Serves 6 to 8

Crunchy hazelnuts and sweet dried apricots complement the savory flavor of shallots in this delicious fall stuffing. Make the recipe with cornbread if you prefer a sweeter stuffing, bread if you prefer a more savory one.

Ingredients: 
  • 4 tablespoons (1/2 stick) butter
  • 1/2 cup finely chopped shallots
  • 1 tablespoon finely chopped garlic
  • 1 1/4 cup low-sodium chicken or vegetable broth
  • 2 teaspoons chopped fresh or 1 teaspoon dried thyme
  • 1 teaspoon chopped fresh or 1/2 teaspoon dried sage
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 6 cups (1-inch) cubes stale bread or cornbread
  • 1/3 cup thinly sliced dried apricots
  • 1/3 cup toasted, peeled and chopped hazelnuts
  • 1/4 cup chopped fresh parsley
  • Extra-virgin olive oil
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Method: 

Preheat oven to 375°F. Grease an 8- x 8-inch pan; set aside.

Melt butter in a small pot over medium heat. Add shallots and garlic and cook, stirring occasionally, until shallots are translucent, 6 to 8 minutes. Stir in broth, thyme, sage, pepper and salt and continue cooking until just warm; remove pot from heat.

In a large bowl combine bread, apricots, hazelnuts and parsley. Drizzle with broth mixture then toss gently to coat. Transfer to prepared pan and drizzle with a bit of oil. Bake until light golden brown and crisp, 25 to 30 minutes.

Nutritional Info: 
Per Serving:210 calories (110 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 400mg sodium, 22g carbohydrate (2g dietary fiber, 5g sugar), 4g protein

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