Recipe:

Dried Apricot, Shallot and Hazelnut Stuffing

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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 cups 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 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 parsley
Olive oil

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.

Nutrition

Per serving (about 4oz/107g-wt.): 210 calories (110 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 400mg sodium, 22g total carbohydrate (2g dietary fiber, 5g sugar), 4g protein

Tags: Entertaining, Family Friendly, American

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