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Ingredients

4 tablespoons (1/2 stick) butter
1/2 cup finely chopped shallots
1 tablespoon finely chopped garlic
1 1/4 cups low-sodium chicken or vegetable broth
2 teaspoons chopped fresh or 1 teaspoon dried thyme
1 teaspoon chopped fresh or 1/2 teaspoon dried sage
1/2 teaspoon black pepper
1/2 teaspoon salt
6 cups (1-inch) cubes stale bread or cornbread
1/3 cup thinly sliced dried apricots
1/3 cup toasted, peeled and chopped hazelnuts
1/4 cup chopped parsley
Olive oil

Description

Crunchy Hazelnuts And Sweet Dried Apricots Complement The Savory Flavor Of Shallots In This Delicious Fall Stuffing. Make The Recipe With Cornbread If You Prefer A Sweeter Stuffing, Bread If You Prefer A More Savory One.

Wholefoods