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
- Preheat your oven to 375F.
- Use day old bread, cubes or torn pieces (about 8 cups).
- Scatter bread on baking sheets in a single layer and dry in oven for 15 minutes. Remove and let it cool down.
- Meanwhile, melt the butter in large sauté pan add the onion, celery, garlic and cook until translucent and tender, about 10 minutes.
- In big bowl add bread and stir in parsley. Drizzle 1 ¼ cup of liquid and toss lightly. Let cool.
- 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.
- Put into a lightly grease 9x13 inch baking dish, cover tightly with aluminum foil. Bake for 25 minutes at 180C (350F).
- Uncover and continue baking for 10 more minutes until the top is golden brown.
- Rest 10 minutes before serving.