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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Talk about versatile! This light and fluffy stuffing goes with almost any entree. The apricots and slivered almonds add a sweet nutty flavor-but if I'm serving it with turkey, I often substitute cranberries and chestnuts. Ingredients:
2 cups chopped onions |
2 cups chopped celery |
1/2 cup slivered almonds |
1/2 cup butter, cubed |
1 can (14-1/2 ounces) chicken broth |
1 package (12 ounces) unseasoned stuffing cubes |
1/4 cup chopped dried apricots |
1 teaspoon each rubbed sage, dried thyme and dried rosemary, crushed |
salt and pepper to taste |
Directions:
1. In a large skillet, saute the onion, celery and almonds in butter until the vegetables are tender. Stir in the broth, stuffing, apricots and seasonings.
2. Spoon into a greased 3-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover and bake 5-10 minutes longer or until heated through. Yield: 10 servings.
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