Multigrain Stuffing With Nuts and Dried Fruit

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 25 min
  • Cook: 1 hr 5 min
  • Yield: 8 to 10 servings
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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


  1. 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.
  2. Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss.
  3. 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.