Turkey Stuffing With Very Low Sodium - cooking recipe

Ingredients

1 1/2 lbs italian milano sourdough bread, toasted and cubed
1/2 cup unsalted butter
2 cups onions, chopped
2 cups celery, chopped
2 cups mushrooms, chopped
2 medium apples, medium to large apples, chopped
1 cup dry-roasted pecans, chopped
1/4 teaspoon ground sage
1/2 teaspoon ground thyme
1 teaspoon ground pepper
2 teaspoons garlic powder with parsley (Lawry's California Blend)
1 cup apple juice
1/2 cup dried apricot, chopped (optional)

Preparation

Bake Italian Milano Sourdough Bread in bread machine. Slice ten 3/4- to 1-inch slices from loaf. Toast each side on an ungreased baking sheet in your oven under the broiler until just golden brown. Cool and cut into small 1/2-inch cubes. You'll get about 16 cubes from each slice of bread.
Melt butter in large saute pan or 6-quart pan.
Saute onion, celery, mushrooms, apples, and pecans together.
When vegetables and apples are cooked through, add bread crumbs and spices.
Coat with buttered mixture and add apple juice to moisten. Add optional dried apricots.
When ready to bake, put mixture into lightly oil-sprayed baking dish (9 x 13) and bake at 325 degrees Fahrenheit for 20-30 minutes. If it's been refrigerated, heating time will take longer.
Serve hot.