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June 18, 2018  |  Login
Pistachio Turkey Stuffing
By Jeff Cox

This recipe makes opulent stuffing—something different for the annual feast, although the nod to tradition is still there in the herb-seasoned stuffing mix.


Makes about 2 quarts, enough for a 14- to 17-pound turkey


4 tablespoons butter

3/4 cup apricot nectar

1 (16 ounce) package herb-seasoned stuffing mix

1 cup unsalted shelled pistachios

1 cup chopped onion

1/2 cup chopped dried apricots

1/2 cup chopped dates


1.    Preheat the oven to 325°F. Combine the butter, apricot nectar, and 1 cup of water in a saucepan. Heat until the butter melts and stir it into the liquid.

2.    Place the stuffing mix in a bowl and add the apricot liquid a little at a time, gently tossing, until well moistened. Add the pistachios, onion, apricots, and dates, and gently toss. Bake in a covered ungreased baking dish for 1 hour.

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the ecomii eight
1 Winter Squash   5 Pistachio Stuffing
2 Chestnuts   6 Cap & Trade
3 Carbon Footprint   7 Pecan Pie
4 Supplements   8 Parenting
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