Harvest Bread Stuffing Recipe

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Ingredients

Count

Nutrition

586

Calories

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Ingredients:

Serving

1 1/2 lb. country-style whole-grain bread
5 tbsp. extra-virgin olive oil
3 oz unsalted butter
1 lb. yellow onions, chopped
3/4 lb. celery, chopped
1 medium leek
1 lb apples, peeled, cored (such as granny smith , pink lady , or fuji)
2 cloves garlic, finely chopped
8 oz. cremini mushrooms, thinly sliced
5-1/2 oz. shelled walnuts, chopped
4 oz. dried tart cherries, chopped
4 oz. pitted prunes, chopped
3/4 cup chopped fresh flat-leaf parsley
3 tbsp. chopped fresh sage
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh marjoram
2 to 3 cups vegetable broth
2 large eggs, lightly beaten

Directions:

Put the bread on a rack and dry on the counter overnight. Alternatively, dry the bread on a baking sheet in a 275°F oven, stirring occasionally, until crisp, 15 to 45 minutes.
Position a rack in the center of the oven and heat the oven to 350°F. Put the bread in a very large mixing bowl.
Heat 1/4 cup of the olive oil and 1/4 cup of the butter in a 12-inch skillet over medium-high heat. Add the onions, celery, leek, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until beginning to color, 10 to 15 minutes. Stir in the apples, reduce the heat to medium low, cover, and cook, stirring occasionally, until soft and lightly browned, 10 to 15 minutes more. Add the vegetables and fruit to the bread.
Heat the remaining 1 Tbs. olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and a big pinch of salt. Cook, stirring often, until golden-brown, 5 to 6 minutes. Add the mushrooms to the bread mixture, along with the walnuts, cherries, prunes, and all of the herbs. With your hands, gently but thoroughly toss.
Pour 1-1/2 cups of the vegetable broth over the mixture and thoroughly mix again. If the liquid is immediately absorbed, add another 1/2 to 1 cup broth. If a little liquid pools at the bottom of the bowl, you’ve added enough. Continue tossing occasionally until the liquid is fully absorbed. Season to taste with salt and pepper. Stir in the eggs.
Transfer the stuffing to a large (roughly 11x13-inch) oiled baking dish. Bake until hot throughout, 40 minutes if starting at room temperature or 50 minutes if refrigerated. Dot the top of the stuffing with the remaining 2 Tbs. butter and bake until the top is crisp, 5 to 10 minutes more.
Make ahead tips
The stuffing—minus the broth and eggs—can be refrigerated in an airtight container for up to two days before finishing and baking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	586.1 Kcal (2454 kJ)
Calories from fat	312.11 Kcal
		% Daily Value*
Total Fat	34.68g	53%
Cholesterol	56.22mg	19%
Sodium	742.7mg	31%
Potassium	673.31mg	14%
Total Carbs	62.75g	21%
Sugars	19.76g	79%
Dietary Fiber	7.23g	29%
Protein	16.26g	33%
Vitamin C	14.6mg	24%
Vitamin A	0.1mg	3%
Iron	36.9mg	205%
Calcium	458.6mg	46%

Amount Per 100 g
Calories	159.09 Kcal (666 kJ)
Calories from fat	84.72 Kcal
		% Daily Value*
Total Fat	9.41g	53%
Cholesterol	15.26mg	19%
Sodium	201.6mg	31%
Potassium	182.76mg	14%
Total Carbs	17.03g	21%
Sugars	5.36g	79%
Dietary Fiber	1.96g	29%
Protein	4.41g	33%
Vitamin C	4mg	24%
Iron	10mg	205%
Calcium	124.5mg	46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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