Apple, Apricot Walnut Stuffing Recipe
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Apple, Apricot Walnut Stuffing

10 slices white bread, cut into 1/2-inch cubes
1 cup walnuts
1 cup dried apricots, chopped
1/2 cup apple cider
1/4 cup raisins
6 tablespoons butter
2-1/2 cups chopped, cored apples
1 onion, peeled and chopped
1 cup celery, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried thyme
1/4 teaspoon crushed dried sage
1/8 teaspoon ground cloves
1/2 cup chicken broth, divided

Preheat oven to 275 F. Place bread cubes in a single layer on large, shallow baking sheets. Bake, stirring frequently, until crisp and dry, about 1 hour (depending on moisture in bread). Cool, transfer to a large bowl and set aside.

Increase heat to 350 F. Place walnuts on a baking sheet and toast until lightly browned, about 7 minutes. Cool and coarsely chop, set aside.

Meanwhile, combine apricots, apple cider and raisins in a small saucepan, mix well. Bring to a boil, remove from heat and cover. Let steep for at least 30 minutes, stirring occasionally.

Next, melt butter in a large skillet over medium heat. Add apples, onion, celery, salt and pepper and saute until tender, but not browned, about 10 minutes. Stir in thyme, sage and cloves and remove from heat.

Combine onion mixture, toasted walnuts, apricot and raisins, including liquid with the bread cubes and toss lightly. Use as a stuffing for poultry or spoon into a 13x9x2-inch baking dish that's been lightly coated with vegetable cooking spray. Bake, covered, for 15 minutes. Pour half the chicken broth evenly over the top and bake for another 15 minutes. Pour remaining broth on top and bake for 15 minutes longer, removing cover for the last 10 minutes. Serve warm.

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