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Ingredientes
- 3/4 c. Pecans, minced
- 3/4 c. Red onion, minced
- 1 x Garlic clove, chopped
- 1 Tbsp. Oil
- 1/2 c. Dry apricot, minced
- 2 tsp Rosemary
- 2 tsp Sage
- 1/4 c. Parsley, minced
- 6 c. Dry bread cubes
- 1 3/4 c. Vegetable stock Preheat oven to 325F.
Direcciones
- Dry roast pecans in a medium sized skillet over medium heat till fragrant, about 5 min, stirring often. Transfer to a large serving bowl & set aside.
- Saute/fry onion & garlic in oil in the same skillet till just browned, about 5 min. Add in the apricot, rosemary, sage & parsley & saute/fry just till heated through. Add in to the bowl containing the pecans & mix well.
- Stir in the bread cubes & add in the stock, 1/2 c. at a time till it is the desired moistness. Transfer to a casserole dish, cover & bake for 20 min. Baste occasionally with additional stock. Remove the cover & bake for a further 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 10 servings | |
| Calories 456 | |
| Calories from Fat 116 | 25% |
| Total Fat 13.1g | 16% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 72mg | 24% |
| Sodium 865mg | 36% |
| Potassium 230mg | 7% |
| Total Carbs 71.32g | 19% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.48g | 3% |
| Protein 14.19g | 23% |
