Ingredients

• 2 cups orzo
• 4 cups chicken broth
• 1/2 cup dried apricots, plumped in Port wine
• 6 tablespoons unsalted, butter
• 1/2 cup sliced almonds
• Pinch sugar and cinnamon
• Salt and pepper

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Instructions

1. Cook 2 cups orzo in 4 cups chicken broth so that pasta absorbs flavor of broth. Transfer to a bowl. Chop apricots and fold into orzo. Melt 4 tablespoons butter until golden and add to orzo; season with salt and pepper.
2. Reheat, covered in 350 degree oven for 15 minutes or until hot. To create garnish: saute almonds in remaining 2 tablespoons of butter with a pinch of sugar and cinnamon; sprinkle over the stuffing when it comes out of the oven.