Sunday, November 27, 2011

Pine Nut & Apricot 'Stuffing'

3/4 cup apricots, chopped
1/4 cup sweet onion
1 tsp garlic

Saute the above in about 
1/4 cup butter

Add a few tablespoons of Parsley, salt and pepper and throw in about 1  1/2 cups of veggie stock.

Pour the hot mixture over about 2  1/2 cups dried bread crumbs (I love chunks of stale Ciabatta for this)
Bake @ 350˚F about 30 minutes or until toasty on top