Almond-Apricot Dressing 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.