Multigrain bread stuffing with nuts and dried fruits (side dish for turkey)
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Nutritional value per serving:
Serving size: 1 of 14 servings
Calories 290, total fat 15 G., saturated fats 6 G., proteins 8 G., carbohydrates 34 G., fiber 4 G., cholesterol 46 mg, sodium 428 mg, sugar 10 G.
Serving size: 1 of 14 servings
Calories 290, total fat 15 G., saturated fats 6 G., proteins 8 G., carbohydrates 34 G., fiber 4 G., cholesterol 46 mg, sodium 428 mg, sugar 10 G.
Bread stuffing (or stuffing) is a popular side dish in the United States served with turkey on Thanksgiving. Despite its name, stuffing is often baked separately and can be prepared for any bird, not just turkey. This recipe uses healthy multigrain bread as the base, accompanied by a mix of nuts and dried fruits. Dried blueberries and cranberries add a sweet-tart flavor, while fresh apples add a touch of juiciness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 9 tablespoons unsalted butter, plus extra for greasing the pan
- 2 medium onions, diced
- 2 medium firm baking apples, cut into pieces
- 1 tbsp chopped fresh thyme
- 0.5 cup almond needles
- 0.5 cup chopped walnuts
- 1/4 cup sunflower seeds
- 1/4 cup dried blueberries
- 1/4 cup dried cranberries
- 4 cups lightly salted vegetable broth
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 16 cups stale multigrain bread, diced
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Cooking the dish according to the recipe:
- Preheat oven to 190°C and grease a 3-quart baking dish with butter.
- In a large skillet over medium heat, melt 8 tablespoons of butter. Add the onion, apples, and thyme, season with salt and pepper, and cook, stirring, until the onion is softened, about 3 minutes. Add the almonds, walnuts, seeds, dried blueberries, and dried cranberries. Add the broth and bring to a simmer.
- In a large bowl, combine the eggs and parsley. Add the bread, then pour in the vegetable mixture and stir.
- Transfer the bread filling to the prepared baking dish and spread the remaining 1 tablespoon diced butter over the surface. Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 30 minutes.
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