Cook Time: 40 Minutes
In a large skillet over medium heat, add reserved bacon fat. Saute the leeks, celery, shallot, salt, black pepper, thyme, sage and cumin in the bacon fat for 10 minutes. Add mushrooms and cook 5 minutes or until mushrooms are softened. Remove from heat; stir in apricots and bread. (Stuffing can be made one day ahead up to this point.)
Preheat oven to 350 degrees F. Toss bread mixture with reserved bacon, broth, butter and eggs; transfer to a 13-by-9-inch baking dish coated with cooking spray. Cover with foil and bake 20 minutes. Remove foil and bake 20 minutes longer or until heated through and lightly browned on top.
Serve alongside your holiday ham.
Recipe and photo by Smithfield.