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Home > Pagan Living > Cauldron Cookbook > Bread Dressing With Dried Apricots, Pistachios, And Mint Search

Bread Dressing With Dried Apricots, Pistachios, And Mint

 

Submitted by LyricFox

Ingredients

6 tablespoons margarine
3 cups chopped onions
6 cups (packed) 3/4-inch cubes crustless country-style white bread (from one 1-pound loaf)
1 cup pomegranate seeds or 3/4 cup dried cranberries
3/4 cup diced dried apricots (about 4 1/2 ounces)
1/2 cup pistachios (about 2 ounces)
1/2 cup coarsely chopped fresh mint (or 1/4 cup dried)
1 tablespoon grated lemon peel
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup chicken stock or water

Directions

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Melt margarine in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes. Transfer to large bowl. Mix in bread cubes, pomegranate seeds, apricots, pistachios, mint, lemon peel, salt, and pepper. Add broth (or water) and toss to blend.

Transfer to prepared dish. (Can be prepared 2 hours ahead. Let stand at room temperature.) Bake until heated through and lightly browned on top (about 40 minutes).

Makes 6-8 servings.


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