HEARTY WHOLE WHEAT STUFFING
Make and share this Hearty Whole Wheat Stuffing recipe from Food.com.
Provided by VeggieCook98
Categories Grains
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Cut bread into cubes and set aside in a large bowl. (Bread crumbs need not be dried.).
- Peel onion and garlic cloves. Wash all vegetables and clean seeds from red pepper.
- Slice onions, garlic, celery, red pepper, and mushrooms, discarding the stems.
- Saute onions and celery in olive oil for several minutes, slowly stirring in half the spices (except for sage).
- Add garlic, red pepper, and remainder of spices, continuing to saute vegetables.
- Add mushrooms and continue to stir all vegetables as they cook. Add more olive oil as needed.
- Scramble eggs in a separate bowl. Remove vegetables from burner before onions brown.
- Add vegetables to bread cubes in bowl and stir. Add broth and continue to stir until moist.
- Add eggs and sage to stuffing mixture in bowl and mix until evenly distributed.
- Spray or wipe baking pans with olive oil. Place and distribute bread crumb mixture in pans.
- Preheat oven to 350 degrees and bake dressing mixture in hot oven for 20-30 minutes (uncovered).
- Remove stuffing from oven once it is crisp and lightly browned on top but still moist inside.
- Cover with foil and keep stuffing warm until it is ready to serve.
WHOLE-WHEAT-BREAD-AND-APPLE STUFFING
Chopped apple adds a subtle sweetness to this nuttier, more nutritious take on classic stuffing/dressing. The best part? You don't even have to peel the fruit! The pops of red peeking through make for a more festive dish.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 1h40m
Yield Serves 8 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
- Melt butter in a large skillet over medium-high. Add onions, fennel, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, apple, rosemary, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
- Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Add onion mixture to bowl with toasted bread; add parsley. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top.
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