Apricot Almond Stuffing

Vickie Parks


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.

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15 Min
30 Min


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


1Preheat 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.)
2Place torn croissant pieces, chopped onion, sliced almonds, tarragon, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl.
3In 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.
4Place stuffing in a 10-inch square baking dish, cover, and bake at 350°F for 30 minutes.

About Apricot Almond Stuffing

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: French
Dietary Needs: Low Carb
Other Tag: Quick & Easy