Bread Dressing with Dried Apricots, Pistachios, and Mint
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon ground black pepper
- 1 1/4 teaspoons salt
- 6 tablespoons unsalted butter
- 1 tablespoon grated lemon peel
- 3 cups chopped onions
- Carbohydrate 60 g(20%)
- Cholesterol 43 mg(14%)
- Fat 19 g(29%)
- Fiber 7 g(29%)
- Protein 12 g(24%)
- Saturated Fat 8 g(42%)
- Sodium 492 mg(20%)
- Calories 437
Preparation Butter 8x8x2-inch glass baking dish. Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes. Transfer to large bowl. Mix in bread cubes, pomegranate seeds, apricots, pistachios, mint, lemon peel, salt, and pepper. Add broth and toss to blend. Transfer to prepared dish. (Can be prepared 2 hours ahead. Let stand at room temperature.) Preheat oven to 350°F. Bake dressing uncovered until heated through and browned on top, about 40 minutes.
Preparation Butter 8x8x2-inch glass baking dish. Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 8 minutes. Transfer to large bowl. Mix in bread cubes, pomegranate seeds, apricots, pistachios, mint, lemon peel, salt, and pepper. Add broth and toss to blend. Transfer to prepared dish. (Can be prepared 2 hours ahead. Let stand at room temperature.) Preheat oven to 350°F. Bake dressing uncovered until heated through and browned on top, about 40 minutes.
