Corn Bread, Apricot and Almond Stuffing
Corn bread stuffing is a versatile accompaniment to roast meats and poultry. It's easy to vary the added ingredients slightly in order to complement whatever sauces and seasonings you're serving with your main course. This recipe has the sweet and tart flavors of apricot, a hint of orange and the nutty crunch of toasted almonds - a great side to serve with our Roast Duck with Spiced Pomegranate Sauce.
- 1 recipe Simple Corn Bread (about 5-1/2 to 6 cups cubed)
- 1/2 cup celery, finely chopped
- 1/2 cup onion, finely chopped
- 1/3 cup butter
- 2 eggs, lightly beaten
- 1/4 cup orange juice
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 cup snipped fresh parsley
- 1 cup dried apricots, chopped
- 1/2 cup slivered almonds, toasted and roughly chopped
- 1 to 1-1/4 cups low-sodium chicken broth
Preheat the oven to 325°F.
Prepare corn bread and cut into 1/2-inch cubes. Arrange in a single layer in a shallow baking pan and bake for about 15 minutes, or until the bread cubes are slightly dry, stirring once.
Heat the butter in a large pan over medium heat. Add the celery and onion and saute for about 5 minutes, until tender. Add to the corn bread cubes.
Combine the eggs, orange juice, salt and pepper in a small bowl. Add to the corn bread mixture and toss lightly to combine. Mix in the apricots, parsley and almonds, and drizzle with enough of the chicken broth to moisten, tossing lightly until it reaches the desired consistency. Spoon into a greased 1-1/2 or 2-quart casserole, cover and bake for 50 to 60 minutes.
Feel free to use store-bought corn bread or any quick mix that makes an 8-inch square pan.