Reconstitute the apricots by soaking in a small bowl of hot water for 10
minutes; drain, blot and snip into slivers with kitchen scissors.
Toast the almonds in a small dry skillet, stirring constantly so they don't
burn. Remove from pan. In the same skillet, heat the juice. Add the celery and
onion and simmer for 5 minutes.
Using a large mixing bowl, toss the stuffing mix with the almonds and apricots,
then add the celery-onion-juice mix. Stir in the egg and egg white, then add
the vegetable broth slowly, stopping when the mixture is holding together, but
not soggy wet.
Coat a 2-quart oblong baking dish with cooking spray. Mound mixture into
dish, then dot with pea-size pieces of butter or margarine.