Corn Bread-Apricot Dressing with Rosemary

[Guest guest]

I've formatted a few Williams-Sonoma holiday recipes I thought I'd share.

Here's the first.

 

 

* Exported from MasterCook *

 

Corn Bread–Apricot Dressing with Rosemary

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup diced dried apricots

1 cup water

4 tablespoons unsalted butter -- (1/2 stick)

1 yellow onion -- chopped

1 tablespoon minced fresh rosemary

2 teaspoons minced fresh sage

8 cups crumbled dried corn bread

1/4 cup chopped fresh flat-leaf parsley

Salt and freshly ground pepper -- to taste

2 cups vegetable broth -- warmed

 

Preheat an oven to 325°F. Butter a large, shallow baking dish.

 

In a small saucepan over high heat, combine the apricots and water and bring

just to a boil. Remove pan from heat and let the apricots stand until softened,

about 10 minutes.

 

In a large sauté pan over medium heat, melt the butter. When the butter is hot,

add the onion and sauté, stirring occasionally, until tender and translucent,

about 5 minutes. Add the rosemary and sage and sauté, stirring frequently, until

fragrant, 1 to 2 minutes. Add the apricots and their liquid, bring to a simmer

and cook, stirring occasionally, until the liquid has nearly evaporated, 4 to 5

minutes.

 

In a large bowl, combine the corn bread, onion mixture, parsley, salt and pepper

and toss gently to mix. Add the warmed broth and stir to blend. Adjust

seasonings with salt and pepper.

 

Transfer the dressing to the prepared baking dish and bake until the top is

browned, about 1 1/4 hours.

 

Source:

" Williams-Sonoma "

 

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Per Serving (excluding unknown items): 64 Calories; 4g Fat (61.5% calories from

fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 272mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0