Apricot-Pecan Rice Stuffing

Pour the boiling chicken broth over the chopped dried apricots in a small bowl and let sit for 5 minutes to soften, then set aside.

Melt the butter in a large skillet over medium heat, then add the sliced celery and cook for 3-4 minutes until it begins to soften.

Stir in the sliced green onions and cook for an additional 1-2 minutes until fragrant.

Add the cooked rice to the skillet and stir well to combine with the butter and vegetables.

Fold in the apricots along with their soaking liquid, the chopped pecans, and the poultry seasoning, stirring gently to distribute evenly.

Season with salt and ground black pepper to taste, stirring to combine.

Continue cooking for 5-7 minutes, stirring occasionally, until the mixture is heated through and the flavors are blended.