Description
If you’re not a huge stuffing person, this recipe will convert you! The combo of toasted hazelnuts, apricots, and sourdough bread make it feel fancy without having to work too hard for it.
Ingredients
Scale
- 1 x 1-pound loaf of sourdough bread, cut into 1/2-inch cubes (I used a fresh-baked loaf of Whole Foods sourdough)
- 3 cups low sodium chicken stock
- ¼ cup butter
- 2 large onions, chopped
- 2 cups celery, chopped
- 1 cup hazelnuts, toasted (can sub for almonds, pecans or walnuts)
- 1 tbsp poultry seasoning
- ¼ cup fresh sage, minced
- ½ tsp each coarse salt and freshly-cracked pepepr
- 1 cup dried apricots (about 6 ounces), chopped
- 6 large eggs, beaten
Instructions
- Preheat oven to 350°F.
- Butter 13 x 9 x 2-inch glass baking dish. Place bread cubes in large bowl. Pour broth over; let stand until bread absorbs most of broth.
- Melt butter in heavy large Dutch oven over medium heat. Add onions and celery and sauté until tender, approx. 10 minutes.
- Stir in poultry seasoning, hazelnuts, sage, salt and pepper and sauté for another 5 minutes. Add apricots and remove from heat.
- Add mixture to the bowl with the bread. Season with additional salt and pepper if needed. Let the mixture cool before adding the egg, approx. 10-15 minutes.
- Mix the beaten eggs into stuffing and transfer the stuffing mixture to your pan.
- Bake stuffing until golden brown, stirring half way through. Total bake time will be approx. 1 hour.
- Prep Time: 10minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dishes
- Method: Baked
- Cuisine: European