Autumn Harvest Stuffing (Aka Throw Away The Box Of Stove Top!) - cooking recipe

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 1 1/2 cups 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)

Preparation

Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl.
Remove leaves from thyme sprigs and add to bread. Set aside.
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.
Add dried bread cubes, apple, apricot, and butter. Stir well.
When butter has absorbed into bread, add white wine. Stir until absorbed.
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.
Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid.
Add remaining 1 cup chicken stock and cover. Allow to simmer covered over low heat for 20 minutes.
Season again with salt and pepper. Add pecans if using.
*** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.