Sourdough Pretzel Stuffing

13.5 ounce box sourdough pretzels, crushed

6 ounce bag dried apricots, finely chopped

2 ribs celery, finely chopped

1 cup dried cranberries

1/2 stick butter, melted

4 eggs

1/2 cup pecans, chopped plus more halves for topping (optional)

1 tsp dried ground sage

1/2 tsp dried thyme

2 14.5 ounce cans chicken stock

1 tsp salt

baking spray

Preheat oven to 350.

Combine all ingredients except for chicken stock. Add 1 can of stock and mix through. Let mixture sit for 5 minutes, then add additional stock slowly until mixture is soft and wet, but there is no liquid remaining. Divide into 18 muffin cups sprayed with baking spray. Top each muffin with a pecan.

Bake at 350 for 35-40 minutes.

Makes 18 stuffing muffins.