Best Hearty Whole Wheat Stuffing Recipes

Hearty Whole Wheat Stuffing image

Provided by VeggieCook98

Categories Grains

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 loaf great harvest honey whole wheat bread
1 additional loaf whole wheat bread
1 large onion
3 stalks celery
1/2 red bell pepper
0.5 (8 ounce) package cremini mushrooms (Sliced, optional ingredient)
4 garlic cloves
1/3 cup olive oil
1 (16 ounce) carton vegetables, mushroom or 1 (16 ounce) carton no-chicken broth
4 eggs
1 tablespoon basil
1 tablespoon rosemary
1 tablespoon marjoram
1 teaspoon thyme
2 tablespoons sage

Steps:

Cut bread into cubes and set aside in a large bowl. (Bread crumbs need not be dried.).
Peel onion and garlic cloves. Wash all vegetables and clean seeds from red pepper.
Slice onions, garlic, celery, red pepper, and mushrooms, discarding the stems.
Saute onions and celery in olive oil for several minutes, slowly stirring in half the spices (except for sage).
Add garlic, red pepper, and remainder of spices, continuing to saute vegetables.
Add mushrooms and continue to stir all vegetables as they cook. Add more olive oil as needed.
Scramble eggs in a separate bowl. Remove vegetables from burner before onions brown.
Add vegetables to bread cubes in bowl and stir. Add broth and continue to stir until moist.
Add eggs and sage to stuffing mixture in bowl and mix until evenly distributed.
Spray or wipe baking pans with olive oil. Place and distribute bread crumb mixture in pans.
Preheat oven to 350 degrees and bake dressing mixture in hot oven for 20-30 minutes (uncovered).
Remove stuffing from oven once it is crisp and lightly browned on top but still moist inside.
Cover with foil and keep stuffing warm until it is ready to serve.

Whole-Wheat-Bread-and-Apple Stuffing image

Provided by Martha Stewart

Time 1h40m

Yield Serves 8 to 12

Number Of Ingredients 12

1 loaf 100-percent whole-wheat bread, cut into 1-inch pieces (12 cups)
6 tablespoons unsalted butter, plus more, softened, for brushing
2 medium red onions, chopped (3 cups)
1 small head fennel, chopped
Kosher salt and freshly ground pepper
2 cloves garlic, minced (1 tablespoon)
1 red baking apple, such as McIntosh, cored and chopped
1 tablespoon chopped fresh rosemary leaves
1/3 cup dry white wine, such as Sauvignon Blanc
3/4 cup chopped fresh flat-leaf parsley, plus more for serving
2 cups Simple Giblet Stock or store-bought no-sodium-added chicken stock
3 large eggs, lightly beaten

Steps:

Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
Melt butter in a large skillet over medium-high. Add onions, fennel, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, apple, rosemary, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Add onion mixture to bowl with toasted bread; add parsley. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top.