Bread Dressing with Dried Apricots, Pistachios, and Mint

Bread Dressing with Dried Apricots, Pistachios, and Mint
Photo by Mark Thomas

Ingredients

  • 1 ¼ teaspoons salt
  • 6 tablespoons unsalted butter
  • 1 cup 1 cup pomegranate seeds
  • ¾ cup giblet broth (reserved from Roast Turkey with Pomegranate Glaze ) or low-salt chicken broth
  • 6 cups crustless country-style white bread
  • ½ teaspoon ground black pepper
  • ¾ cup dried apricots
  • + 4 more ingredients
    • ½ cup fresh mint
    • 3 cups onions
    • ½ cup pistachios
    • 1 tablespoon grated lemon peel

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 ...

View full recipe at Epicurious

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