Title: Apricot & toasted pecan stuffing
 Categories: Side dish, Thanxgiving, Stuffing
      Yield: 10 Servings
 
    3/4 c  Pecans, chopped
    3/4 c  Red onion, chopped
      1 ea Garlic clove, minced
      1 tb Oil
    1/2 c  Dried apricot, chopped
      2 ts Rosemary
      2 ts Sage
    1/4 c  Parsley, chopped
      6 c  Dry bread cubes
  1 3/4 c  Vegetable stock
 
  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.