Apricot Almond Stuffing

Recipe by Northwestgal
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    croissants, torn into bite-size pieces
  • 1
    onion, chopped finely
  • 23
    cup sliced almonds
  • 1
    tablespoon tarragon
  • 1
    tablespoon thyme
  • 1
    tablespoon parsley
  • 34
    cup dried apricot, quartered
  • 1
    teaspoon orange zest
  • 14
    cup butter, melted
  • 1
    tablespoon apricot preserves or 1 tablespoon apricot jam

DIRECTIONS

  • Preheat oven to 350 degrees.
  • Place torn croissant pieces, chopped onion, sliced almonds, tarragon, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl.
  • 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 (I've never really measured the unused portion).
  • Place stuffing in a 10x10-inch baking dish, cover, and bake in a 350 degree oven for 30 minutes.
  • NOTE - I don't usually grease my pyrex casserole dish for this stuffing, and I have never had a problem with the stuffing sticking to the edges or bottom, and the clean-up is very easy (no crusty pieces stuck to the dish). But, depending on what type of dish you use to roast the stuffing, you might want to first lightly butter your baking dish or lightly coat it with a no-stick cooking spray.
  • TIP - Take advantage of sales, and buy day-old croissants at a reduced price when you plan to make this dish. They will be well moistened with the buttery broth, so it won't matter if they are a bit dry.