Apple & Apricot Stuffing

Apple & Apricot Stuffing

Prep Time: 30 minutes

Cook Time: 45 minutes

Yield: 16 servings (3/4 cup each)


  • 5 cups cubed Italian bread
  • 5 cups cubed whole wheat bread
  • 1 tablespoon butter
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 2 small apples, chopped
  • 1 cup chopped dried apricots
  • 1/2 cup minced fresh parsley
  • 1 cup chicken broth
  • 1/3 cup butter, melted


  1. Preheat oven to 350°. Place bread cubes on un-greased baking sheets. Bake 18-20 minutes or until toasted. Cool on baking sheets.
  2. In a Dutch oven, heat butter over medium-high heat. Add celery and onion; cook and stir until tender. Add apples, apricots, parsley and bread cubes. Stir in broth and melted butter. Transfer to a greased 13x9-in. baking dish.
  3. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
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