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.
Home » Recipes » Dried Apricot, Shallot and Hazelnut Stuffing
4 tablespoons (1/2 stick) unsalted butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
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 fine sea salt
6 cups (1-inch) cubes stale bread or cornbread
1/3 cup thinly sliced dried apricots
1/3 cup toasted hazelnuts, peeled and chopped
1/4 cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
Preheat the oven to 375°F. Oil an 8-inch square baking dish; 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 the oil. Bake until light golden brown and crisp, 25 to 30 minutes.
Per Serving:210 calories (110 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 400mg sodium, 22g carbohydrates, (2 g dietary fiber, 5g sugar), 4g protein.