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Apricot Almond Dressing

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.
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    10 servings

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

  • 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.
  • 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.
Nutrition Facts
1 cup: 268 calories, 13g fat (6g saturated fat), 25mg cholesterol, 570mg sodium, 34g carbohydrate (6g sugars, 4g fiber), 7g protein.

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Reviews

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  • blessly3
    Dec 27, 2007

    I make a dressing, similar to this, with cranberries, apples, sausage, onions, celery and poultry seasoning, moistened with melted butter and chicken stock. I cook it in a crockpot...and the flavor is really good, BUT the texture never turns out light and fluffy. There is always a heaviness to the dressing. I don't know it it's because I am adding too much liquid, or if I should avoid turning it as it cooks, or what. I've tried adding beaten eggs to the dressing, but that hasn't helped to lighten the density. Any ideas?