apricot almond stuffing

Name: Apricot Almond Stuffing
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: French
Ingredients: 6 large croissants, cut into bite-size pieces (buying day-old is ok and often saves money); 1 medium onion, chopped finely; 2/3 cup(s) sliced almonds; 1 tablespoon(s) tarragon; 1 tablespoon(s) thyme; 1 tablespoon(s) parsley; 3/4 cup(s) dried apricots, quartered; 1 teaspoon(s) orange zest; 1/4 cup(s) butter, melted; 1 tablespoon(s) apricot preserves or apricot jam (peach preserves and peach jam do not work well in this recipe); 2 cup(s) low-sodium chicken broth or water

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Vickie Parks

Renton, WA

Updated on Jul 23, 2014

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 Apricot Almond Stuffing recipe. It's very tasty with a unique flavor all its own....perfect for any meal.

Rate

prep time 15 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

6 large croissants, cut into bite-size pieces (buying day-old is ok and often saves money)
1 medium onion, chopped finely
2/3 cup sliced almonds
1 tablespoon tarragon
1 tablespoon thyme
1 tablespoon parsley
3/4 cup dried apricots, quartered
1 teaspoon orange zest
1/4 cup butter, melted
1 tablespoon apricot preserves or apricot jam (peach preserves and peach jam do not work well in this recipe)
2 cups low-sodium chicken broth or water

How To Make apricot almond stuffing

Step 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.)

Step 2

Place torn croissant pieces, chopped onion, sliced almonds, tarragon, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl.
Step 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.
Step 4

Place stuffing in a 10-inch square baking dish, cover, and bake at 350°F for 30 minutes.
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