INGREDIENTS:

1 box of Mrs. Cubbison's Dressing
1 cup of dried apricots (chopped)
1 can of halved apricots (divided)
1/2 cup sliced almonds
1/2 cup chopped celery
1/2 cup chopped onion 1 tbsp. of fresh tarragon
1 tbsp. of fresh rosemary
1 cup white wine
1 cup chicken stock
4 ounces butter (divided)
2 tbsp. brown sugar
1 tbsp. minced parsley
Salt and pepper to taste

PROCEDURE:

Hydrate dried apricots with white wine for 1 hr. Sweat onions and celery in 1 ounce of butter. Add hydrated dried apricots and canned apricots cut into medium dice (about 3 ounces) and 2 tbsp. of brown sugar. Cook until onions begin to caramelize. Add fresh tarragon and fresh rosemary and sliced almonds. Stir until all ingredients are well mixed. Make Mrs Cubbison's Dressing according to box using chicken stock (salt and pepper to taste). Mix apricot mixture with Mrs Cubbison's Dressing mix. In a separate pan, add butter and brown sugar and remaining canned halved apricots (about 8 halves). Saute until browned. Drain apricots, reserving remaining butter and brown sugar to add to Dressing mixture. Place mixture in baking dish and bake according to box instructions. During the last 15 min. of baking, place halved apricots on top and around edges of dressing mix and continue to bake. Add a pinch of minced parley on apricots for garnish. (Serves 8 to 10)