Recipe: Herbed Corn Bread Stuffing (using apricots, brandy, and pine nuts)

HERBED CORN BREAD STUFFING

"Brightly flecked with red bell peppers and parsley, and crunchy with pine nuts, this moist corn bread stuffing will appeal to everyone."

2/3 cup coarsely-chopped dried apricots
1/4 cup brandy
1 teaspoon olive oil
5 shallots, finely chopped
3 garlic cloves, minced
2 red bell peppers, diced
3 tablespoons pine nuts
8 cups crumbled herbed corn bread*
1/2 cup chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 cups reduced-sodium chicken broth, defatted

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 and cover with foil.

Bake for 30 minutes, or until the stuffing is piping hot. Spoon into a medium bowl and serve.

TO MAKE AHEAD:
The stuffing can be made earlier in the day and refrigerated 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.

*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.

Makes 8 cups (16 servings 1/2 cup each)
Source: Holiday Cooking (Great Taste, Low Fat) by Time-Life Books