challah and apricot stuffing
David Scribner is Executive Chef at Felix in the Adams Morgan section of Washington, DC. He has made Felix famous for its "Sabbath" dinner every Friday night. The following recipe is one of the tasty originals!

challah and apricot stuffing

Yield: 4-6 servings

• 1 loaf challah bread - cubed
• 1 cup dried apricots - sliced into thin slices
• 1 cup toasted pine nuts
• 3/4 pound unsalted butter
• 1 Tablespoon dried or fresh sage
• 1/2 Tablespoon dried or fresh thyme
• 1 white onion - medium dice
• 1 head celery - medium dice
• 2-3 cups canned chicken broth
• salt and pepper

In a large saucepan, melt butter and sauté onions, celery and apricots until soft. Add herbs and sauté 2 more minutes. Add bread and stir to coat evenly.

Add warm stock in batches until stuffing becomes moist without being too wet. Continue stirring and add pine nuts and salt and pepper to taste. Make sure liquid is evenly absorbed into the bread. If mixture is too moist, add bread; if mixture is too dry, add stock.

The key to this recipe is to not get caught up with exact measurements, but rather to adjust according to texture and taste. And most importantly - have fun!