Sauté Chopped leeks in 1/3 cup oil at medium heat until soft and translucent.
Add diced dried apricot to leeks and cook for 10 minutes.
Add orange juice to the pan.
Turn off heat, add diced apple and let it sit for a few minutes, mixing well by folding and not stirring.
Heat ¼ cup of olive oil.
Add slivered almonds to hot oil. Cook while stirring until the almonds reach a golden brown color. Keep an eye on them as they turn from a toasted golden brown to dark brown very quickly.
When golden brown, take out of pan and lay on a plate lined with paper towel.
Add golden brown almonds to stuffing mixture.
Add Wild Garden Bulgur Pilaf to stuffing and mix well.