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
Written cooking instructions as an idea can be tracked back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and possibly even further than that. Having said that, mostly, these early records were just basic hieroglyphic or cunieform instructions for preparing food.
Later on, in The time of the romans 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius recounts how the ancient chefs used a wide range of herbs and spices, including a few that will be familiar to modern chefs for example basil, fennel and parsley. Over the succeeding few centuries, the powerful families of Europe strove to serve the most exotic banquets, and because of this cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and publishing the recipes of their peers. When we get to the 20th century, recipe publications were starting to become popular mostly due to higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Apricot & Toasted Pecan Stuffing recipe.
