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About ApricotKing

Since 1946, the Gonzales family has grown the rare and fabulous California Blenheim apricots. Grown on our Hollister ranch, we continue to be the farmer, pruner, dryer, packer, and seller of the vanishing Blenheim apricot. We produce the best tasting apricots in the world all "Home Grown in the Flavor Zone"!

In addition to our incredible dried apricots, be sure to discover our variety of nuts (walnuts, pistachios, almonds) and other dried fruits (peaches, pears, prunes, and more). For those who believe less is more, we have dark and delicious unsulfured dried apricots. And don't forget our sweet and tart selection of apricot jams and syrups as well as our decadent chocolate covered fruits and nuts.  Simply delicious! Everything here on the ranch is organically grown.

Enjoy!

Patti and Gary Gonzales, Hollister, CA

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Real and uncensored reviews.

Turkey With Apricot Dressing

Ingredients:

  • 1 turkey (approximately 20 pounds)
  • 4 cups bread crumbs or stuffing mix
  • 2 tsp. poultry seasoning
  • 2 15 oz. cans crushed pineapple
  • 2 small cans sliced water chestnuts (drained)
  • 2 Granny Smith apples (diced)
  • 2/3 cups dried apricots (diced)
  • 1/3 cups raisins
  • 2 celery stalks (diced)
  • 2 large onions (diced)
  • 1/2 lb. white mushrooms (sliced) (optional)

Directions

Saute diced onions in butter until caramelized. Add diced celery. Cook until strong celery odor is gone. Add mushrooms, if desired. In a very large bowl, mix bread crumbs/stuffing mix, pineapple (with juice), water chestnuts, apples, apricots, raisins, and sauteed mushrooms and onions. Add poultry seasoning - add enough so that all ingredients have a touch of seasoning.

Remove inner parts from turkey. This pre-moistened mix can be compacted to get more stuffing in the bird. Stuff breast end and stitch close. Stuff belly and stitch close. Lay turkey neck in pan. Bake at 350 degrees for 1 hour, then lower to 320 degrees and cook 20 minutes for each pound of turkey. Dense stuffing requires 20 percent more cooking time.

 

This recipe provided by Louise, a visitor to the Saratoga/Mountain View Farmer's Market when home from Truckee, CA.