In a small saucepan; heat brandy and the apricots to boiling, stir well.
Remove from heat and set pan aside.
Heat vegetable oil over medium high heat in a large saute pan, add the celery, onion and garlic, saute until lightly brown, about 2 minutes Add the brandy and apricots to the saute pan, cook until half the liquid reduces.
Remove from heat and cool In a large mixing bowl, combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth, almonds, cranberries, thyme and pepper- taste to adjust seasonings, add whisked egg.
Toss gently to mix Spoon into oiled casserole dish, cover with lid.