1 (15 ounce) bag seasoned stuffing mix
8 ounces dried apricots
6 ounces or more sliced almonds
1 cup minced onion
1 cup minced celery
1/2 cup apple or orange juice
1 whole egg, beaten
1 egg white, lightly beaten
2 cups vegetable broth, heated
2 tablespoons butter or margarine

Reconstitute the apricots by soaking in a small bowl of hot water for 10 minutes; drain, blot and snip into slivers with kitchen scissors.

Toast the almonds in a small dry skillet, stirring constantly so they don't burn. Remove from pan. In the same skillet, heat the juice. Add the celery and onion and simmer for 5 minutes.

Using a large mixing bowl, toss the stuffing mix with the almonds and apricots, then add the celery-onion-juice mix. Stir in the egg and egg white, then add the vegetable broth slowly, stopping when the mixture is holding together, but not soggy wet.

Coat a 2-quart oblong baking dish with cooking spray. Mound mixture into dish, then dot with pea-size pieces of butter or margarine. Bake for 25 to 30 minutes at 350 degrees F.