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Whole Grain Stuffing
with Nuts, Seeds and Dried Fruit

  • 6 Tbsp. butter or plant-based butter
  • 1 medium onion, diced
  • ½ cup celery, diced
  • 1 apple, peeled and diced
  • ½ cup almonds, slivered
  • ¼ cup sunflower seeds
  • ½ cup dried cranberries
  • 4 cups vegetable or chicken broth
  • 2 eggs
  • ½ cup fresh parsley, chopped
  • 6 cups stale whole grain bread cubes
  • Salt and pepper
  1. Preheat oven to 375°F. Spray the bottom and sides of a 13X9-inch baking dish with non-stick cooking spray.
  2. In a large skillet melt butter (or plant-based butter) over medium heat. Add onions, celery and apples, season with salt and pepper and cook until onions are soft, about 3 minutes. Add the almonds, sunflower seeds, and dried cranberries. Add broth and bring to a simmer. Turn off heat.
  3. In a large bowl, whisk the eggs and parsley. Add the bread cubes, then pour the hot broth mixture over the egg/bread cube mixture. Toss gently to coat the bread cubes evenly.
  4. Transfer the stuffing into the baking dish. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden brown, about 30 more minutes.