Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Pecans, chopped 2 ts Rosemary
3/4 c Red onion, chopped 2 ts Sage
1 ea Garlic clove, minced 1/4 c Parsley, chopped
1 tb Oil 6 c Dry bread cubes
1/2 c Dried apricot, chopped 1 3/4 c Vegetable stock

Preheat oven to 325F.

Dry roast pecans in a medium sized skillet over medium heat until
fragrant, about 5 minutes, stirring often. Transfer to a large
serving bowl set aside.

Saute onion garlic in oil in the same skillet until just browned,
about 5 minutes. Add the apricot, rosemary, sage parsley saute
just until heated through. Add to the bowl containing the pecans
mix well.

Stir in the bread cubes add the stock, 1/2 cup at a time until it is
the desired moistness. Transfer to a casserole dish, cover bake
for 20 minutes. Baste occasionally with additional stock. Remove
the cover bake for a further 20 minutes.

"Vegetarian Gourmet" Fall, 1995
Submitted By MARK SATTERLY On 11-30-95

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