You might be surprised to find so many healthy ingredients in a stuffing, but they're delicious. The fruit gives an added sweetness to this traditionally savory dish.
|4 tablespoons unsalted butter||1 tablespoon kosher salt|
|1 medium onion, diced into 1/4-inch pieces||1 teaspoon black pepper|
|2 stalks celery, diced into 1/4-inch pieces||3/4 cup chopped dried apricots|
|2 tablespoons chopped fresh sage (2 teaspoons dried sage may be substituted)||3/4 cup dried cranberries|
|3 to 4 cups milk (depending on wetness of the stuffing)||3/4 cup chopped pecans|
|1 loaf whole grain bread, sliced, toasted and torn into 1-inch pieces|
Make-ahead tip: The stuffing mixture can be made several hours in advance and kept in the refrigerator until ready to heat.
Preheat the oven to 375 degrees F.
In a large saute pan, heat the butter over medium heat. Add the onions and celery and cook until slightly tender, about 7 to 10 minutes. Add the sage and 3 cups of the milk and cook for 2 minutes. Remove from the heat.
Place the bread in a very large bowl, add the milk mixture and the remaining ingredients. Mix until well combined and moist. If more liquid is needed add the additional cup milk.
Place the stuffing in a baking dish and cover with foil. Bake for 40 minutes covered, remove the foil and bake an additional 10 minutes. Remove and serve warm.
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