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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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A nice addition instead of potatoes. We have this with cornish game hens. Cook time includes 20 minute cool down time for the sauce . Ingredients:
1 cup brandy |
1/2 cup dried apricot, diced |
2 teaspoons vegetable oil |
1 cup celery, chopped |
1 cup onion, chopped |
3 cloves garlic, minced |
5 cups stuffing cubes (cubed, dried bread) or 5 cups your favourite recipe for prepared stuffing |
1 1/2 cups vegetable broth or 1 1/2 cups chicken broth |
1/2 cup toasted sliced almonds |
1/2 cup dried cranberries |
1/2 teaspoon thyme |
1/4 teaspoon fresh ground black pepper |
1 egg, whisked |
Directions:
1. Heat oven to 350 degrees.
2. Lightly oil a 2 quart casserole.
3. In a small saucepan; heat brandy and the apricots to boiling, stir well.
4. Remove from heat and set pan aside.
5. Heat vegetable oil over medium high heat in a large saute pan, add the celery, onion and garlic, saute until lightly brown, about 2 minutes Add the brandy and apricots to the saute pan, cook until half the liquid reduces.
6. Remove from heat and cool In a large mixing bowl, combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth, almonds, cranberries, thyme and pepper- taste to adjust seasonings, add whisked egg.
7. Toss gently to mix Spoon into oiled casserole dish, cover with lid.
8. Bake for 45 minutes or until throughly heated.
9. Serve.
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