- 1 onion
- 1 stalk celery
- 2 tablespoon olive oil
- 1 tablespoon thyme
- 1 tablespoon parsley
- 1 tablespoon sage
- 1 tablespoon garlic
- 1 cup apricots
- 1/2 cup bread
- 1 cup egg
- 1 1/2 cup chicken stock
In a skillet, sauté chopped onions and chopped celery with 2 tablespoons olive oil.
Cook until the vegetables are translucent.
In a large bowl, mix sautéed vegetables, chopped garlic, chopped apricots, thyme, parsley, sage and bread.
In a small bowl, whisk together the egg and the chicken stock, then pour over the stuffing and mix.
Pour mixture into a greased casserole dish, and bake at 375 degrees.
Cook for 45 minutes or until the center is hot.