Name: Multigrain Stuffing With Nuts and Dried Fruit
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 to 10 servings
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

Recipe courtesy Food Network Magazine

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Multigrain Stuffing With Nuts and Dried Fruit

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