Autumn Harvest Stuffing (Aka Throw Away the Box of Stove Top!)

Ingredients

• 3 slices white bread, good quality
• 2 slices whole wheat sandwich bread, good quality
• 1/3 cup celery, diced
• 1/3 cup onion, diced
• 1/2 small red apple, left unpeeled and diced small
• 5 dried apricots, finely chopped
• 6 fresh thyme sprigs
• 3 tablespoons white wine
• 1 1/2 cups chicken stock or chicken broth
• 1 tablespoon apple cider vinegar
• 4 tablespoons butter
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried rosemary (the finely chopped one)
• 1/4 teaspoon paprika
• 3/4 teaspoon dried parsley
• 3/4 teaspoon ground sage
• 1/4 teaspoon turmeric
• salt and pepper, to taste
• 1/4 cup chopped pecans (optional)

Directions

1. 1

   Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl.

2. 2

   Remove leaves from thyme sprigs and add to bread. Set aside.

3. 3

   In a large pan, add 2 tbsp butter and celery and onion. Season with salt and pepper. Saute over low to medium heat until vegetables are softened.

4. 4

   Add dried bread cubes, apple, apricot, and butter. Stir well.

5. 5

   When butter has absorbed into bread, add white wine. Stir until absorbed.

6. 6

   Add onion powder, rosemary, paprika, parsley, sage, and turmeric. Add 1/2 cup of chicken stock and simmer until liquid is absorbed. Season again with salt and pepper.

7. 7

   Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid.

8. 8

   Add remaining 1 cup chicken stock and cover. Allow to simmer covered over low heat for 20 minutes.

9. 9

   Season again with salt and pepper. Add pecans if using.

10. 10

    *** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.