You might think of “stuffing” as something that needs a large turkey and a massive family gathering to enjoy. Not so! In fact, stuffing cooked outside a bird is called dressing, and a delightful dress this is. The combination of sweet apricots and dates, deeply savory garlic, and onions and crunchy and silky textures of breads and nuts will keep even the most distractible guest interested. Preparation is easy – get someone to help chop – and the aroma of fresh herbs will attract attention before the first bite.
Yield: 18 (1/2 cup) servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
- ¼ cup olive oil
- 2 ½ cups celery, diced
- 2 ½ cups yellow onion, diced
- 4 cups mushrooms, sliced
- 2 teaspoons fresh garlic, minced
- 1 tablespoon dried apricot, chopped
- 2 tablespoons dates, chopped
- 2 tablespoons walnuts, toasted and chopped
- 1 ½ tablespoons fresh sage, chopped
- 1 ½ tablespoons fresh thyme, chopped
- 1/16 teaspoon ground nutmeg
- 1/16 teaspoon ground cloves
- ½ teaspoon ground black pepper
- 1 to 1 ½ cups low sodium chicken broth
- 18 oz. whole wheat bread cut into cubes
- Nonstick cooking spray
- Follow the prep technique next to each ingredient.
- Preheat oven to 350° F.
In a medium saucepan combine olive oil, celery, onions, mushrooms, garlic, fresh herbs and broth. Cover and sauté on medium heat just until soft. Combine bread, dried fruit, walnuts and spices with the wet ingredients. Spray a casserole with nonstick cooking spray and add the stuffing mixture. Bake covered for 20 minutes. Uncover and bake 10 more minutes for a crisp crust. Enjoy!