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Apricot & Toasted Pecan Stuffing

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: APRICOT & TOASTED PECAN STUFFING
 Categories: Side dish, Thanxgiving, Stuffing
      Yield: 10 Servings
 
    3/4 c  Pecans, chopped
    3/4 c  Red onion, chopped
      1 ea Garlic clove, minced
      1 tb Oil
    1/2 c  Dried apricot, chopped
      2 ts Rosemary
      2 ts Sage
    1/4 c  Parsley, chopped
      6 c  Dry bread cubes
  1 3/4 c  Vegetable stock
 
  Preheat oven to 325F.
  
  Dry roast pecans in a medium sized skillet over medium heat until
  fragrant, about 5 minutes, stirring often. Transfer to a large
  serving bowl & set aside.
  
  Saute onion & garlic in oil in the same skillet until just browned,
  about 5 minutes.  Add the apricot, rosemary, sage & parsley & saute
  just until heated through. Add to the bowl containing the pecans &
  mix well.
  
  Stir in the bread cubes & add the stock, 1/2 cup at a time until it
  is the desired moistness.  Transfer to a casserole dish, cover & bake
  for 20 minutes.  Baste occasionally with additional stock. Remove the
  cover & bake for a further 20 minutes.
  
  "Vegetarian Gourmet" Fall, 1995
 
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