Bread Dressing with Dried Apricots, Pistachios, and Mint

Ingredients

• 4.5 ounces apricot dried diced
• 0.8 cup chicken broth with pomegranate glaze) or low-salt chicken broth
• 0.5 cup mint leaves fresh coarsely chopped
• 0.5 teaspoon pepper black
• 1 tablespoon lemon zest grated
• 3 cups onion chopped
• 2 ounces pistachios 
• 1 cup cranberries dried
• 1.3 teaspoons salt 
• 6 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• oven
• glass baking pan

Directions

1. Butter 8x8x2-inch glass baking dish. Melt 6 tablespoons butter in heavy large skillet over medium-high heat.
2. Add onions and sauté until translucent, about 8 minutes.
3. Transfer to large bowl.
4. Mix in bread cubes, pomegranate seeds, apricots, pistachios, mint, lemon peel, salt, and pepper.
5. Add broth and toss to blend.
6. Transfer to prepared dish. (Can be prepared 2 hours ahead.
7. Let stand at room temperature.)
8. Preheat oven to 350°F.
9. Bake dressing uncovered until heated through and browned on top, about 40 minutes.