Apricot and Pecan Stuffing | Midwest Living

Apricot and Pecan Stuffing

Apricot and Pecan Stuffing

Login to rate this recipe.
  • Makes: 8 to 10 servings
  • Prep 25 mins
  • Bake 35 mins

Login to save this recipe

Baked in a casserole dish, the lively fruit-and-nut stuffing makes a tasty side dish with chicken or pork.


  • 1 cup sliced leeks
  • 1/2 cup chopped onion (1 medium)
  • 1/4 cup butter
  • 2 medium apples, peeled (if desired), cored, and chopped
  • 1 cup chopped pecans
  • 3/4 cup snipped dried apricots
  • 1/2 teaspoon ground nutmeg
  • 4 cups dry whole wheat or white bread cubes
  • 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1 tablespoon snipped fresh parsley
  • 1/2-3/4 cup half-and-half or light cream
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Preheat oven to 325 degrees F. Grease a 1-1/2-quart casserole; set aside. In a large skillet, cook leeks and onion in hot butter over medium heat about 4 minutes or until tender, stirring occasionally. Stir in apples, pecans, apricots, and nutmeg. Cook and stir for 3 minutes more.
  2. In a large bowl, toss together cooked leek mixture, bread cubes, rosemary, thyme, and parsley. In a small bowl, whisk together 1/2 cup of the half-and-half, the egg, salt, and pepper. Add to bread mixture; toss lightly to combine. If necessary, add enough of the remaining half-and-half to make a stuffing of desired moistness.
  3. Transfer stuffing to prepared casserole.* Bake, covered, for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through. An instant-read thermometer inserted in the center of the stuffing should register 165 degrees F when stuffing is done. Makes 8 to 10 servings.


  • * Or use bread mixture to stuff one 8- to 10-pound turkey. Place any remaining stuffing in a casserole. Cover and chill casserole until ready to bake. Bake stuffing in covered casserole alongside turkey about 40 minutes or until heated through.

Nutrition Facts

(Apricot and Pecan Stuffing)

Servings Per Recipe 8, sodium (mg) 502, fiber (g) 6, carb. (g) 30, pro. (g) 6, cal. (kcal) 299, sat. fat (g) 8, chol. (mg) 64, Fat, total (g) 20

Add Your Comment