Apricot Sage Stuffing

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Serves 8

  • 1lb bacon or pancetta
  • 1each: large onion,chopped
  • 1 C.celery chopped
  • 1¼ C. dried apricots,chopped
  • 2Tbs. fresh parsley,chopped
  • 1 Tbs. fresh thyme chopped
  • 1Tbs. fresh sage chopped
  • 1 tsp. salt ¾ tsp. pepper
  • 1 lb. bread, cubed
  • 1/2 C. white wine
  • 2 ¾ C .turkey or chicken stock
  • 2 Tbs.butter,melted
  • pan spray

Heat oven to 350 Spread the bread on a sheet pan and toast until dry, about 10 minutes
Cook the bacon in a medium hi sauté pan until crispy, about 4–‐5 minutes. Add the onion and celery, turn down the heat and allow to sweat for 3 minutes. In a large bowl mix together the sautéed ingredients, apricots, parsley, thyme, sage, salt, pepper and bread.
Cover and bake for 30–‐45 minutesUncover and continue to bake for an additional 5–‐10 minutes until the top starts to brown.

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