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
We can trace the history of written recipes far back into distant history, in fact as far back as early Egypt, and quite possibly further than that. Having said that, sadly, these early recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians is a collection of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Moving on, we have two interesting cookery books dating from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian food that is popular today, but instead recipes for the types of food on the menues of the rich. During the next few hundred years, the rich families of Europe tried to lay on the most exotic banquets, and because of this the best cooks and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, recipe books were increasing in popularity mostly due to higher levels of literacy, more leisure time and having more money to spend. |
We hope you enjoy this Apricot & Toasted Pecan Stuffing recipe.
