Sourdough Stuffing with Apricots, Cranberries & Pecans

Ingredients:

· 6 cups sourdough bread cubes, dried

· 3 tablespoons butter

· 1 onion, diced

· 3 celery ribs, diced

· 2/3 cups dried apricots, diced

· ½ cup cranberries, halved and tossed in sugar

· ½ cup toasted pecan pieces

· 1 tablespoons dried parsley

· ½ teaspoon dried rosemary

· ½ teaspoon dried thyme

· 2 large eggs, beaten

· 2 cups chicken stock

· Salt & Pepper to taste

Method:

1. Read the recipe. Did you read it? Read it again…

2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer.

3. Preheat oven to 375 degrees.

4. In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened.

5. In a large bowl, combine bread cubes, onion, celery, apricots, cranberries, pecans and herbs. Toss until combined.

6. Add eggs and stock and combine.

7. Place into a baking dish and bake for 30 to 40 minutes or until cooked through.