Apricot-Pecan Stuffing - cooking recipe

Ingredients

1 cup sliced leek
3/4 cup chopped onion
1/4 cup butter
2 medium apples, cored and chopped
1 cup chopped pecans
3/4 cup chopped dried apricot
1/2 teaspoon ground nutmeg
4 cups dried white bread, cubed
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh parsley
3/4 cup half-and-half
1 beaten egg
1 teaspoon salt
1/2 teaspoon pepper

Preparation

In a large skillet, cook leeks and onion over medium heat in butter, until tender but not brown.
Stir in apples, pecans, apricots, and nutmeg.
Cook about 4 minutes.
In a large bowl, combine bread cubes, rosemary, thyme, parsley, and cooked onion mixture.
In a small bowl, combine half and half, egg, salt, and pepper.
Add to bread mixture and stir gently to coat.
Place in a greased 2 qt casserole and bake, covered, in a 375* oven for 20 minutes.
Uncover and bake an additional 15 minutes.