BREAD DRESSING WITH DRIED APRICOTS, PISTACHIOS AND MINT

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 6 tablespoons unsalted butter
  • 3 cups chopped onions
  • 6 cups (packed) 3/4-inch cubes crustless country-style white bread (from one 1-pound loaf)
  • 1 cup pomegranate seeds or 3/4 cup dried cranberries
  • 3/4 cup diced dried apricots (about 4 1/2 ounces)
  • 1/2 cup pistachios (about 2 ounces)
  • 1/2 cup coarsely chopped fresh mint
  • 1 tablespoon grated lemon peel
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup giblet broth or low-salt chicken broth

Directions

  • Butter 8x8x2-inch glass baking dish.
  • Melt 6 tablespoons butter in heavy large skillet over medium-high heat.
  • Add onions and sauté until translucent, about 8 minutes.
  • Transfer to large bowl.
  • Mix in bread cubes, pomegranate seeds, apricots, pistachios, mint, lemon peel, salt, and pepper.
  • Add broth and toss to blend.
  • Transfer to prepared dish.
  • (Can be prepared 2 hours ahead.
  • Let stand at room temperature.)

Notes

I discovered this recipe in Bon Appetit, November, 2003 and have been faithfully making it every Fall (and for Thanksgiving!) since.

Categories: Dressing  Fruit  Nuts  Side Dish  Stuffing 

Author Credit: Bon Appetit

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