Apricot and Toasted Almond Stuffing
A holiday stuffing that blends the wonderful flavors of
apricots, cranberries, brandy and toasted almonds all in one dish.
Calorie: 506, Proteins: 13 g, Total Fat: 8 g, Fiber: 4.80 g, Sugar 16 g.
Preparation
Preheat oven to 350°F (175°C).
Place the brandy and apricots in a small saucepan. Heat to boiling.
Remove from heat and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add celery,
onion and garlic, sauté until lightly browned, about 3 minutes. Add brandy and apricots,
and cook until half of the liquid evaporates. Remove from heat and cool.
In a large bowl, combine apricot mixture, stuffing cubes, broth,
almonds, cranberries, egg, thyme and pepper; tossing gently. Spoon the bread mixture into a
2-quart (2L) casserole that has been sprayed with vegetable oil spray. Cover with lid, and
bake for 45 minutes or until thoroughly heated.