Apricot Stuffing

250 ml dried apricots, chopped (1 cup)
125 ml orange juice (1/2 cup)
15 ml butter (1 tbsp)
1 medium onion
1 celery rib
1,5 L soft bread crumbs (6 cups)
1 apple chopped
5 ml salt (1/2 tsp)
2 ml pepper (1/2 tsp)
2 ml sage (1/2 tsp)
75 ml almonds, chopped, toasted or pine nuts (1/3 cup)

In a small saucepan; simmer apricots and orange juice for 5 minutes.  In a skillet, melt butter.  Add onion and celery.  Cook until soft.  Place in large bowl.  Toss with bread cubes, apple, salt, sage, pepper and nuts.  Add apricot mixture and mix throughly.  Use as stuffing for pork or poultry.