Apricot and Walnut Stuffing

printable recipe from www.lolfoodie.com

Servings: 8-10



  1. Preheat the oven to 350 degrees F. Place the bread cubes in a single layer on a baking sheet. Bake until browned, 15-20 minutes.
  2. In the meantime, on the stovetop, boil the wine in a small saucepan. Boil for a few minutes, or until the scent of alcohol isn’t quite so strong when you sniff the “steam.” Add the dried fruit, remove from heat, and let steep for 30 minutes. Strain the fruit into a bowl; discard the wine. Combine the fruit with the bread in a large bowl.
  3. Melt the butter in a 12″ skillet over medium heat. Add the celery and onions; cook, stirring occasionally, until soft and lightly browned, 12 minutes.
  4. Stir in 8 tbs butter and the chicken livers. Cook until the butter melts and the livers are browned, just a minute or two.
  5. Combine the celery mixture in the large bowl with the bread mixture. Add in walnuts, cream, parsley, zest, and eggs. Season with salt and pepper. Stir well to combine.
  6. Spray a 2-quart baking dish with cooking spray. Transfer the stuffing to this dish.
  7. Cover with foil and bake for 50 minutes. Remove foil, increase heat to 475 degrees F, and bake until browned, 6-8 minutes.



Printed from www.lolfoodie.com
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