Multigrain Stuffing With Nuts And Dried Fruit
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
59
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 medium
Onion (diced)1 tbsp
Thyme (minced fresh)1 cup
Slivered Almonds1 cup
Walnut (chopped)1 cup
Sunflower Seed1 cup
Dried Blueberries1 cup
Dried Cranberry4 cups
Vegetable Broth (low-sodium)2 large
Egg1 cup
Parsley (chopped fresh)16 cups
Multigrain Bread (stale cubes)Directions:
1
Preheat the oven to 375 degrees F and butter a 3-quart baking dish
2
Melt 8 tablespoons butter in a large skillet over medium heat
3
Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes
4
Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries
5
Add the broth and bring to a simmer
6
Whisk the eggs and parsley in a large bowl
7
Add the bread, then pour in the broth mixture and toss
8
Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter
9
Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes
10
Photograph by Kana Okada