Worcestershire Almond Thanksgiving Stuffing

Torn or cubed crusty bread (country or sourdough loaf work well!)
¼ cup salted butter
1 medium onion, diced
2 medium celery stalks, finely chopped
2 ½ cups white beer (like Hoegaarden) or vegetable broth
2-3 cloves garlic, minced
½ cup flat-leaf parsley, roughly chopped
2 large eggs
1 tsp salt
1 tsp pepper
1 cup chopped naturSource Worcestershire Almonds
1 cup dried apricots

1. Preheat your oven to 375F.

2. Use day old bread, cubes or torn pieces (about 8 cups).

3. Scatter bread on baking sheets in a single layer and dry in oven for 15 minutes. Remove and let it cool down.

4. Meanwhile, melt the butter in large sauté pan add the onion, celery, garlic and cook until translucent and tender, about 10 minutes.

5. In big bowl add bread and stir in parsley. Drizzle 1 ¼ cup of liquid and toss lightly. Let cool.

6. Lightly whisk eggs, salt and pepper with the other 1 ¼ cup of liquid, in a small bowl. Add to the bread mixture and fold gently with chopped Worcestershire Almonds and apricot.

7. Put into a lightly grease 9x13 inch baking dish, cover tightly with aluminum foil. Bake for 25 minutes at 180C (350F).

8. Uncover and continue baking for 10 more minutes until the top is golden brown.

9. Rest 10 minutes before serving.