Wheat-Berry Stuffing With Pearl Onions
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
48
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Cut bread into 1/2-inch pieces and in a large shallow baking pan toast in one layer in middle of oven until just dry, about 15 minutes
3
Croutons may be made 1 day ahead and kept, covered, at room temperature
4
In a 4-quart kettle three fourths full of boiling water (do not salt water) cook wheat berries, uncovered, until tender, about 1 hour, and drain in a large sieve
5
Transfer wheat berries to a large shallow baking dish
6
While wheat berries are cooking, in a large saucepan of boiling water blanch onions 3 minutes
7
Drain onions and when cool enough to handle, peel
8
In a large skillet melt butter over moderately high heat and sauté onions, stirring occasionally, until golden, 15 to 20 minutes
9
Chop parsley and add with onions to wheat berries
10
Wheat-berry mixture may be made 1 day ahead and chilled, covered
11
Bring mixture to room temperature before proceeding
12
Add croutons and broth to wheat-berry mixture and toss to combine well
13
Bake stuffing in middle of oven, uncovered, 30 minutes, or until top is slightly crisp
14
Preheat oven to 350°F
15
Cut bread into 1/2-inch pieces and in a large shallow baking pan toast in one layer in middle of oven until just dry, about 15 minutes
16
Croutons may be made 1 day ahead and kept, covered, at room temperature
17
In a 4-quart kettle three fourths full of boiling water (do not salt water) cook wheat berries, uncovered, until tender, about 1 hour, and drain in a large sieve
18
Transfer wheat berries to a large shallow baking dish
19
While wheat berries are cooking, in a large saucepan of boiling water blanch onions 3 minutes
20
Drain onions and when cool enough to handle, peel
21
In a large skillet melt butter over moderately high heat and sauté onions, stirring occasionally, until golden, 15 to 20 minutes
22
Chop parsley and add with onions to wheat berries
23
Wheat-berry mixture may be made 1 day ahead and chilled, covered
24
Bring mixture to room temperature before proceeding
25
Add croutons and broth to wheat-berry mixture and toss to combine well
26
Bake stuffing in middle of oven, uncovered, 30 minutes, or until top is slightly crisp