Whole Grain Stuffing With Kale And Dried Fruit Recipes

Steps:

• Preheat oven to 400 degrees. Put bread on a baking sheet and toast, turning once or twice, until golden and dry, 10 to 20 minutes. Remove from oven and cool a bit.
• While bread toasts, put a large pot of water to boil and salt it. Fill a large bowl with ice water. When pot comes to a boil, add kale; let it wilt for about a minute, then drain and plunge it into ice water. When cool, squeeze kale dry and roughly chop. Put kale, oil, vinegar, figs, dates, shallot, sage and nuts in a large salad bowl. Sprinkle with salt and lots of pepper and toss to coat.
• Fill a bowl with tap water and soak bread for about 3 minutes. Gently squeeze a slice dry and crumble it into salad bowl. Repeat with remaining slices. Toss well to combine stuffing and let sit for 15 to 20 minutes or cover and refrigerate for up to a day. Before finishing, taste and adjust seasoning.
• Place stuffing in bird and bake. Or to bake it outside of bird, grease a 2-quart or 9-by-13-inch baking dish and fill it with stuffing. Dot top with bits of butter if you like. Cover with foil and bake for 20 minutes; then uncover and finish baking until crisp, another 10 to 15 minutes more.

Steps:

• Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
• Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
• Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.

Steps:

• Prepare stuffing mix according to package directions, adding dried fruits when adding contents of stuffing mix. Just before serving, stir in almonds.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.
• Bake in the preheated oven until very dry, about 15 minutes.
• While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.
• Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes; toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.
• Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.
• Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.
• Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.