Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Pecan | 1 half (4g) | 20 |
| Apricot | 1 medium (35g) | 17 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3/4 cup Pecans, chopped
- 3/4 cup Red onion, chopped
- 1 ea Garlic clove, minced
- 1 tbsp Oil
- 1/2 cup Dried apricot, chopped
- 2 tsp Rosemary
- 2 tsp Sage
- 1/4 cup Parsley, chopped
- 6 cup Dry bread cubes
- 1 3/4 cup Vegetable stock
- =
Directions
Preheat oven to 325f.
Dry roast pecans in a medium sized skillet over medium heat until fragrant, about 5 minutes, stirring often.
Transfer to a large serving bowl & set aside.
Saute onion & garlic in oil in the same skillet until just browned, about 5 minutes.
Add the apricot, rosemary, sage & parsley & saute just until heated through.
Add to the bowl containing the pecans & mix well.
Stir in the bread cubes & add the stock, ½ cup at a time until it is the desired moistness.
Transfer to a casserole dish, cover & bake for 20 minutes.
Baste occasionally with additional stock.
Remove the cover & bake for a further 20 minutes.