Celebrate
Orange Apricot Stuffing
Traditional home-cooked Thanksgiving dinners are great but add some excitement with this apricot stuffing recipe! Fresh veggies, fragrant herbs, and orange juice make this dish your go-to for every holiday!
Updated
Ingredients
- 1 loaf sourdough bread, about 16 oz. (500 g) crust on, cut into 3/4 (2 cm) inch cubes
- 1/4 cup canola oil (60 mL)
- 1 large red onion, diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- 1/4 cup chopped fresh flat leaf parsley (60 mL)
- 1 Tbsp coarsely chopped fresh sage (15 mL)
- 2 tsp finely chopped fresh thyme (10 mL)
- 1 can (14 oz/398 mL) apricot halves in light syrup, drained, syrup reserved
- 2-3 Tbsp frozen orange juice concentrate, thawed (30-45 mL)
- 1/4 – 1/2 cup chicken broth (60-125 mL)
Directions
- Preheat oven to 300º F (150ºC)
- Arrange bread cubes on a large baking sheet in a single layer. Bake for about 15-20 minutes or until dry.
- In a large saucepan over medium high heat, add canola oil. Saute onions, celery and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in herbs and toss to coat vegetables. Transfer to a large bowl.
- Add bread cubes and toss to combine. Whisk apricot syrup and orange juice concentrate and add to bread mixture. Toss to coat bread cubes. Add chicken broth.
- Transfer to a canola oil sprayed 9×13 inch baking dish or casserole dish.
- Bake at 350ºF (180ºC) for approximately 35 – 40 minutes or until nicely browned and cooked throughout.
NOTE: The amount of stock added is dependent on the desired moistness of the stuffing.
Nutritional Analysis
| Calories | 230 |
|---|---|
| Total Fat | 7.3 g |
| Saturated Fat | 0.7 g |
| Cholesterol | 0 mg |
| Sodium | 340 mg |
| Carbohydrates | 37.9 g |
| Fiber | 2.4 g |
| Sugar | 10.6 g |
| Protein | 6.1 g |
| Potassium | 201 mg |
