APRICOT & TOASTED PECAN STUFFING

      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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