The apricots lend a fresh twist to this traditional dish.
Serves 6
2 tbsp. olive oil
1 medium onion, chopped
1 stalk celery, diced
2⅓ cups breadcrumbs
6 oz. dried apricots, chopped
3 cloves garlic, minced
1 tbsp. fresh thyme, finely chopped
1 tbsp. fresh parsley, finely chopped
1 tbsp. fresh sage, finely chopped
1 large egg
1½ cups chicken stock
1. Preheat the oven to 375°F. Butter a 9 × 13-inch baking dish.
2. In a skillet over medium-high heat, heat the olive oil and sauté the onion and celery until translucent, about 4 minutes. Transfer to a large bowl.
3. Add the breadcrumbs, apricots, garlic, thyme, parsley, and sage to the bowl with the onion and celery.
4. In a small bowl, whisk together the egg and chicken stock. Pour over the mixture and toss to coat.
5. Pour into the buttered pan and bake until firm and top is brown, about 45 minutes. Serve hot.