Bread Dressing with Dried Apricots, Pistachios and Mint


User Avatar
Member since 2006
No Video

Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

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.)


Questions, Comments & Reviews



More Great Recipes: Dressing | Fruit | Nuts | Side Dish
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11273 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart