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Dried Apricot, Shallot and Hazelnut Stuffing

Serves 6 to 8
Time 40 min
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) 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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