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Apricot Pecan Stuffing

turkey, christmas

1/4 cup butter
3 stalks celery; chopped
3 onions; chopped
4 cloves garlic; minced
1 tablespoon dried thyme
2 teaspoons grated lemon rind
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped toasted pecans
1 cup chopped dried apricots
12 cups cubed day-old Italian bread; or
cubed day-old French bread
1 cup chicken or vegetable stock

Enough stuffing for 15-lb turkey. Melt butter in large skillet, cook, stirring, celery, onions, garlic, thyme, lemon rind, salt and pepper over medium heat for 15 minutes or until softened. Add pecans and apricots to skillet and combine. Toss with bread and stock. Let cool. Stuff into neck and body cavity of turkey; wrap excess in foil and add to oven for final hour of roasting. (Or spread in greased 13- x 9-inch (12 cup) baking dish. Cover with foil; bake in 375°F oven for 30 minutes. Drizzle with 1/2 cup turkey drippings or chicken stock; bake, uncovered, for 30 minutes or until golden and crisp.)

Contributor: Canadian Living - December, 1999

Yield: 12 cups

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