3/4 cup pecans, chopped
3/4 cup red onion, chopped
1 each garlic clove, minced
1 tbsp oil
1/2 cup dried apricot, chopped
2 tsp rosemary
2 tsp sage
1/4 cup parsley, chopped
6 cup dry bread cubes
1 3/4 cup vegetable stock
Directions
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.
"Vegetarian Gourmet" Fall, 1995
Servings: 10 servings
Apricot & Toasted Pecan Stuffing Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Fruit; Nut
The History of Recipes
It is actually possible to trace the history of written recipes far back into distant history, at least as far as ancient Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into Roman times around 25BC a roman called Apicius wrote a collection of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, something we still use today. Aspicius tells us how the early Romans made use of a wide range of herbs, including a few that are still present in modern kitchens such as thyme, fennel and dill. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab countries, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices led to an outbreak in manuscripts on cookery, most of which still exist in private collections. By the advent of the 1900s, cookbooks are in high demand, mostly due to more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Apricot & Toasted Pecan Stuffing recipe.
