Multigrain Stuffing With Nuts and Dried Fruit

Total Time:
1 hr 30 min
Prep:
25 min
Cook:
1 hr 5 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 9 tablespoons unsalted butter, plus more for the baking dish
  • 2 medium onions, diced
  • 2 medium firm cooking apples (such as Cortland), chopped
  • 1 tablespoon minced fresh thyme
  • Kosher salt and freshly ground pepper
  • 1/2 cup slivered almonds
  • 1/2 cup walnuts, chopped
  • 1/4 cup sunflower seeds
  • 1/4 cup dried blueberries
  • 1/4 cup dried cranberries
  • 4 cups low-sodium vegetable broth
  • 2 large eggs
  • 1/4 cup chopped fresh parsley
  • 16 cups stale multigrain bread cubes
Directions

Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries. Add the broth and bring to a simmer.

Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss.

Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

Photograph by Kana Okada


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