Savor the hearty blend of multigrain bread, nuts, and dried fruit in this rustic stuffing.
Rustic Multigrain Stuffing with Nuts and Dried Fruit
Enhance your holiday table with this Rustic Multigrain Stuffing with Nuts and Dried Fruit. This recipe combines hearty multigrain bread with a medley of nuts and dried fruits, creating a stuffing that’s both flavorful and satisfying.
Why Choose Multigrain Bread?
Using multigrain bread adds depth to your stuffing, offering a variety of textures and flavors. The combination of grains provides a hearty base that pairs well with the sweetness of dried fruits and the crunch of nuts.
The Role of Nuts and Dried Fruits
Incorporating nuts like almonds and walnuts introduces a satisfying crunch, while dried fruits such as blueberries and cranberries add a touch of sweetness. This balance of flavors makes the stuffing a standout side dish.
Preparation Tips
- Drying the Bread: Ensure your bread cubes are thoroughly dried to achieve the desired texture. Spread them out on baking sheets and let them sit uncovered overnight, or bake at 250°F (120°C) for 30 to 40 minutes, stirring occasionally, until dry and lightly crispy.
- Balancing Moisture: Adjust the amount of vegetable broth to reach your preferred stuffing consistency. The mixture should be moist but not soggy, with no excess liquid pooling at the bottom.
- Baking Time: Bake the stuffing until the top is lightly golden brown, typically around 40 minutes. Keep an eye on it to prevent overbaking, which can dry out the stuffing.
Serving Suggestions
This stuffing pairs well with roasted poultry or can be enjoyed as a standalone vegetarian dish. Its combination of grains, nuts, and fruits makes it a versatile addition to any meal.
Happy Thanksgiving!
Rustic-Multigrain Stuffing with Nuts and Dried Fruit
Ingredients
- 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
Directions
- 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.
Anna @ Crunchy Creamy Sweet says
This is totally my kind of stuffing!Love the fruit and nuts version. And I will keep the leftovers all for myself 🙂
fabiola@notjustbaked says
What an amazing dish. I usually am a traditional type for Thanksgiving, straying on that day from what I ate every year is hard for me. I am not sure why, but I have learned to embrace it. But seriously this, I am considering. I do make a version of this for when my Mama id here for Turkey day, but she won’t be here. So this one may be for me this year! I am saving it!
Kim in MD says
Cathy- this stuffing looks delicious!
Tom Chambers says
Oh yes. This looks delicious! I will make this!
Georgina says
Its really look delicious and awesome. I think I can try this recipe at home. I am surely that my kids would really loves this. Thank you so much. Great Job.