If you clicked through, you're the type who probably makes room on your Thanksgiving table for a new dish or two. This tried-and-true recipe deserves that precious real estate, and it's just as good with a simple roast chicken for a Sunday night supper.

Apricot Hazelnut Multigrain Stuffing

1 stick butter
2 cups diced onions
2 cups diced celery
2 tsp. sage
2 tsp. thyme
Salt and pepper
3 cups turkey or chicken broth
2 eggs
1/4 cup chopped parsley
16 cups cubed stale multigrain bread
1 1/2 cups diced dried apricots
1 cup chopped roasted salted hazelnuts


Melt butter in a large skillet over medium heat. Add onions, celery, sage, thyme, salt and pepper. Cook for 5 minutes. Add turkey or chicken broth and bring to a simmer.

Beat eggs with chopped parsley in an extra large bowl. Add cubed bread to egg mixture and toss. Then, add diced apricots and hazelnuts. Pour everything into the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F. Uncover and bake until golden, about 30 more minutes.