Ingredients
- 6 croissants, torn into small pieces
- 1 onion, chopped
- 2/3 cup almonds, sliced
- 1 tablespoon thyme
- 1 tablespoon parsley
- 3/4 cup dried apricot, quartered
- 1 teaspoon orange zest
- 1/4 cup butter, melted
- 2-3 tablespoons Bonne Maman Apricot Preserves
- 2 cups chicken broth
Directions
Preheat oven to 350°.
Place torn croissant pieces, chopped onion, sliced almonds, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl. Toss gently.In a small bowl, mix together the melted butter, Bonne Maman Apricot Preserves, and half of the chicken broth; stir until blended. Pour the broth mixture over the stuffing mixture.
Use a large spatula to toss the stuffing mixture until all the ingredients are well blended. Use as much of the remaining broth–adding a little at a time–as is needed– to make the stuffing thoroughly moist.
Place stuffing in a 10×10-inch greased baking dish, cover, and bake for 30 minutes.
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