INGREDIENTS:

1 - 6 oz bag Mrs. Cubbinsons Seasoned Dressing
2 tbl butter or margerine
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/3 cup water
1 tsp instant chicken bouillon cube  
2 tbl butter
1 tbl sugar
1/4 cup dried apricots, finely chopped
1/4 cup walnuts, finely chopped
1 tbl fresh thyme, finely chopped
1 tbl fresh rosemary, finely chopped
1 tsp fresh sage, finely chopped
2 tbl Grand Marnier
To tastesalt/pepper
1 bay leaf

PROCEDURE:

In sauté pan melt butter, add apricots and walnuts toss and cook 2 minutes.  Add a pinch of salt.   Add sugar and toss to glaze.   Remove from heat and add Grand Marnier.  Put back over flame and cook off liquor for 1-2 minutes. Remove from heat and set aside.   Melt butter in separate 2-quart saucepan.   Add onion and celery and sauté until onion is transparent.  Season with salt and pepper.   Add water, bouillon, and bay leaf.   Heat to boiling on high heat.   Add all fresh herbs, cover and reduce heat, simmer 3 minutes.   Remove bay leaf and dressing mix to bouillon mixture.   Cover and let stand 3-5 minutes.   Fluff with fork and toss in apricot walnut mixture to serve.   Makes 6 – 8 servings.