Herbed Corn Bread Stuffing

Recipe Ingredients

2/3 cup	97g / 3.4oz	Coarsely-chopped dried apricots
1/4 cup	59ml	Brandy
1 teaspoon	5ml	Olive oil
5		Shallots - finely chopped
3		Garlic cloves - minced
2		Red bell peppers - diced
3 tablespoons	45ml	Pine nuts
8 cups	1280g / 45oz	Crumbled herbed corn bread
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1 teaspoon	5ml	Dried sage
1 teaspoon	5ml	Dried rosemary
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 cups	474ml	Reduced-sodium chicken broth - defatted

Recipe Instructions

In a small bowl, combine the apricots and brandy and let steep while you prepare the vegetable mixture.

Meanwhile, in a large nonstick skillet, heat the oil until hot, not smoking, over medium heat. Add the shallots and garlic and cook, stirring frequently, until the shallots are softened, about 5 minutes. Add the bell peppers and cook, stirring frequently, until the peppers are softened, about 5 minutes.

Stir in the pine nuts and transfer to a large bowl. Add the corn bread, parsley, sage, rosemary, salt, and black pepper and stir to combine. Add the broth and the apricot mixture and stir until the corn bread is moistened.

Transfer to a 2 1/2-quart baking dish, cover with foil, and bake for 30 minutes, or until the stuffing is piping hot. Spoon into a medium bowl and serve.

This recipe yields 8 cups for 16 half-cup servings.

Content per 1/2 Cup Serving:

calories .. 56 protein .. 2 g total fat .. 2 g

carbohydrates .. 9 g sodium .. 270 mg cholesterol .. 0.3 mg

Helpful Hints: Homemade cornbread makes this stuffing special -- best results, make it 1 day ahead and cut it into squares so it can dry out. Or you can substitute 8 cups of crumbled store-bought bread. The stuffing can be made earlier in the day and refrigerator in the baking dish. While it's fine to prepare the stuffing ahead, remember, never stuff a bird until just before you're ready to roast.

Source:
GREAT TASTE LOW FAT HOLIDAY COOKING from Time-Life Books (c) 1995 - Time-Life Books Inc., Richmond, VA - 160 pages - $14.95 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest

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