I love trying different stuffing recipes every year. It’s one of my favorite parts of the Thanksgiving meal. Since stuffing does not need to go inside the turkey, why is it that we don’t make it more often? Something to think about.
But before I get too far into talking about this amazing stuffing, please consider this…
I have a recipe in this Thanksgiving E-Book that was put together by Swoop. Only a $1.99 and all proceeds go to Feeding America. It’s a gift that keeps on giving, get yours today and help a family in need.
So anyway, this stuffing…I love the addition of dried and nuts, it provides a little sweetness and crunch to the meal. The multigrain bread also offers a more complex flavor but I did change the recipe a bit by also adding a plain rustic loaf. I like complexity but not in an overbearing way. My multigrain bread also had sunflower seeds so this recipe gave a double dose of that. It wasn’t a bad thing at all!!
I slightly adapted this recipe from one of my favorite magazines, the Food Network Magazine, it always has so many fun recipes to play with.
I highly suggest adding this to your menu this holiday, it’s also vegetarian, making it a good option for many kinds of eaters.
Rustic-Multigrain Stuffing with Nuts and Dried Fruit
- 8 Tablespoons unsalted butter
- 2 medium onions, diced
- 2 medium Gala apples, peeled and chopped
- 1 tablespoon minced fresh thyme
- Kosher salt and black 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 vegetable broth
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 8 cups stale multigrain bread cubes
- 8 cups stale rustic country loaf bread cubes
- Preheat oven to 375 degrees F. Melt 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.
- Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss.
- Transfer the stuffing to a 13 x 9 baking dish. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 minutes more.