Celery Apricot and Pecan Stuffing
An easy to make, full of flavour stuffing perfect for any holiday meal.
Ingredients
- ¼ cup butter
- 1 large onion, peeled and finely chopped
- 1 cup finely chopped celery
- 1 cup ready to eat dried apricots, cut in quarters
- ½ cup pecan halves, roughly chopped
- ½ teaspoon celery salt
- ½ teaspoon onion salt
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon nutmeg, freshly ground if possible
- 2 cups cubed day old French bread, do not cut off the crusts
- ½ cup chicken stock optional - you may want more or less
Instructions
- Prepare and chop all the ingredients as directed above.
- Preheat the oven to 350°F (170°C).
- Melt the butter in a large saucepan over medium heat.
- Add the chopped onion and sauté gently until it begins to soften but not brown.
- Add the celery, apricots, pecans, celery salt, onion salt and pepper.
- Stir everything together thoroughly and cook gently until the celery begins to soften.
- Grate in the nutmeg and stir.
- Remove the pan from the heat and stir in the bread cubes.
- If using the stock to make the stuffing more moist, add between ¼ and ½ cup (65 to 125 ml) now. I leave this out as we like our stuffing with more texture.
- Transfer the mixture to a casserole pan (approximately 11 x 7 inches).
- Bake for 30 minutes or until crisp and golden on top.
- Serve warm.
Notes
If you prefer a stuffing that is more moist, simply stir in a quarter to a half cup of chicken or vegetable stock with the bread cubes before baking.
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