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| 3-1/2 | | cups | | chicken broth |
| 1 | cup | dried apricots, coarsely chopped | ||
| 4 | tablespoons | unsalted butter or margarine | ||
| 1 | cup | diced yellow onion | ||
| 1 | cup | diced celery | ||
| 2 | green apples cored, cubed into 1/2 inch cubes | |||
| 1 | tablespoon | dried thyme | ||
| 2 | teaspoons | sage | ||
| 1 | teaspoon | ground black pepper | ||
| 1 | pound | coarsely ground bread crumbs (approx. 8 cups) | ||
| 2 | cups | shelled pecans | ||
| 1 | cup | dried currants | ||
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| Bring broth to boil. Add apricots; remove from heat and let sit to plump for 15 minutes. Heat butter in a large pan. Add diced onion and celery; cook, covered, over low heat for 10 minutes, stirring occasionally. Add broth, apricots, apple cubes, thyme, sage, and pepper. Stir. Transfer to a large bowl. Gradually add the bread crumbs, folding in gently until the stuffing is moist but not sticky. Mix in the pecans and currants. Let cool completely to room temperature before stuffing turkey. TIP: Pack stuffing loosely in the cavity and neck of the turkey. Excess stuffing may be heated in a casserole, covered, in a 350 degree oven for 20 to 25 minutes, before serving. Yield: 12 cups of prepared stuffing, enough for a 16 pound turkey. |
