ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

APRICOT-PECAN STUFFING

(Taken from 'Better Homes & Gardens')

INGREDIENTS
3 medium leeks, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup margarine or butter
2 medium apples, peeled (if desired), cored, and chopped
1 cup chopped pecans
3/4 cup snipped dried apricots
1/2 teaspoon ground nutmet
4 cups dry whole wheat or white bread cubes
1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 tablespoon snipped fresh thyme or 1/2 teaspoon dryed thyme, crushed
1 tablespoon snipped fresh parsley
1/2 to 3/4 cup half-and-half or light cream
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS

In large skillet, cook the leeks and onion over medium heat in hot margarine or butter until tender but NOT brown. Stir in apples, nuts, apricots, and nutmet. Cook and stir for 3 minutes more. In a large bowl, toss together bread cubes, rosemary, thyme, parsley and cooked onion mixture. In a small bowl, combine 1/2 cup of the half-and-half, the egg, salt, and pepper. Add to bread mixture and stir gently to coat. Add enough additional cream, if necessary, to get desired consistency.

Use to stuff an 8 to 10 pound turkey, or place in a greased 1-1/2 quart casserole, cover, and bake in a 325 degree oven for 25 minutes. Uncover and bake an additional 10 to 15 minutes.

YIELD 6 cups (8-10 servings)