Best Whole Wheat Bread And Roasted Vegetable Stuffing Recipes

HEARTY WHOLE WHEAT STUFFING

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.

MIXED-GRAIN STUFFING

Steps:

• Soak wheatberries in cold water overnight in the refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain; set aside.
• Heat oil in a large straight-sided skillet over high. Add onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around the edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes. Add wheatberries; toss to coat.
• Add broth, 1 cup water, and saffron; bring to a boil. Cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add 1/2 cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead and refrigerated in an airtight container up to 3 days.

WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees. Oil or butter a 2-quart baking dish. Place cubed bread in a large bowl.
• Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes. Season with salt and pepper and scrape into bowl with the bread. Add remaining olive oil to bowl and all of the other ingredients except egg and stock. Season generously with salt and pepper and toss well.
• Beat egg in a small bowl and whisk in 1/2 cup of stock. Scrape into bread mixture and mix together well. Turn into prepared baking dish. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat). Dot top with butter.
• Cover baking dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes, until top is nicely browned. Serve hot.

WHOLE WHEAT STUFFING WITH PANCETTA, CHESTNUTS, AND PARMESAN

Steps:

• Position rack in center of oven and preheat to 375°F. Toss bread cubes and 2 tablespoons oil in large bowl. Spread in single layer on large rimmed baking sheet. Sprinkle with salt and freshly ground black pepper. Bake until bread cubes are golden and slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return bread cubes to same large bowl.
• Sauté pancetta in heavy large skillet over medium heat until crisp, adding oil if dry, about 6 minutes. Tilting skillet to allow pan drippings to accumulate at 1 end and using slotted spoon, transfer pancetta to bowl with bread cubes. Add chestnuts and shallots to drippings in skillet; sauté until beginning to brown, about 6 minutes. Add thyme and rosemary; stir 1 minute. Transfer mixture to bowl with bread. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Boil 3 cups broth in medium saucepan until reduced to 1 1/2 cups, 6 to 8 minutes. Whisk eggs in another large bowl. Mix in cheese. Gradually whisk in broth. Pour broth mixture over chestnut-bread mixture. Sprinkle with black pepper and stir well.
• Transfer stuffing to prepared baking dish. Cover dish with foil and bake 25 minutes. Remove foil and bake uncovered until top is golden brown and slightly crisp around edges, about 20 minutes longer.
• Peeled cooked chestnuts; sold at some supermarkets and at specialty foods stores.