In a sauté pan add onions, carrots and celery and sauté in olive oil for just a couple of minutes. Add sage, apricots and pine nuts and season with salt and white pepper and sauté for another minute. Add chicken stock and simmer for five minutes then mix in the cubed baguette. Pull off of stove and let the baguette absorb all of the liquid. Let cool then stuff your bird or just put stuffing in a baking dish and bake at 350 F for 30 minutes.
Recipe and image used with permission and courtesy of KitchenAid. All rights reserved. Recipe by James Mazzio, Chef at The Edge Restaurant and Bar at the Timberline, Snowmass, CO.