Apricot and Toasted Pecan Stuffing

==Ingredients==
* 3/4 	cup 	pecans, Chopped
* 3/4 	cup 	red onion, chopped
* 1 ea garlic clove, Minced
* 1 	tbsp 	Oil
* 1/2 	cup 	dried apricot, chopped
* 2 	tsp 	Rosemary
* 2 	tsp 	Sage
* 1/4 	cup 	Parsley, chopped
* 6 	cup 	Dry bread cubes
* 1 3/4 	cup 	Vegetable Stock
==Directions==
# 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, ½ 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.
Category:Apricot Recipes
Category:Clove Recipes
Category:Dried apricot Recipes
Category:Pecan Recipes
Category:Red onion Recipes
Category:Rosemary Recipes
Category:Sage Recipes
Category:Thanksgiving Side Dishes
Category:Vegetable stock and broth Recipes