Apricot & Toasted Pecan Stuffing Recipe
Recipe Ingredients
3/4 cup pecans, chopped
3/4 cup red onion, chopped
1 each garlic clove, minced
1 tbsp oil
1/2 cup dried apricot, chopped
2 tsp rosemary
2 tsp sage
1/4 cup parsley, chopped
6 cup dry bread cubes
1 3/4 cup vegetable stock
Recipe Preparation
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
Servings: 10
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Food Tips of the Week
A few tips on healthy eatingIn planning a diet, the important thing is to also endeavour to restrict your ingestion of refined carbohydrates, salt and fats.
Some low carbohydrate diet guidlines:
* Don't ignore the fiber Decreasing the carbohydrates in your meals usually leads to reduction in fiber also. Check for low carbohydrate recipes that are rich in fiber to redress this.
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Foods containing allyl sulfides
( includes pickled shallots, white onions and green onion)
The alliaceae range of vegetables is rich in allyl sulphides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
Even though there is very little scientific proof at hand, allyl sulphides are also thought by nutritionalists to reduce symptoms with colds, arteriosclerosis and diabetes.
Foods containing allyl sulfides also help you lose weight, so you should add them to your weight loss program.
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