Whole Wheat Stuffing with Dried Cherries & Pecans
If you want to add more lacto ovo vegetarian recipes to your recipe box, Whole Wheat Stuffing with Dried Cherries & Pecans might be a recipe you should try. This recipe makes 12 servings with 116 calories, 4g of protein, and 5g of fat each. For 56 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of celery, unsalted butter, fat-free chicken broth, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a very reasonably priced side dish for Thanksgiving. A couple people made this recipe, and 34 would say it hit the spot. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by Cookin Canuck. Overall, this recipe earns a pretty good spoonacular score of 50%. Similar recipes include Chicken Salad with Pecans & Dried Cherries, Chocolate Tamales With Pecans And Dried Cherries, and Wild Rice With Dried Cherries & Toasted Pecans.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup diced celery
½ cup dried Montmorency tart cherries
1 ½ tsp dried thyme
1 ½ cups 99% fat-free chicken broth (or vegetable broth for vegetarian/vegan)
½ cup minced flat-leaf parsley
2 tbsp minced fresh sage
¼ tsp ground pepper
½ tsp freshly grated nutmeg
1 tsp olive oil
½ cup chopped raw pecans
¼ tsp salt
1 tbsp unsalted butter
11 cups cubed (crusts removed) whole wheat bread
1 medium yellow onion, chopped
Equipment:
baking pan
oven
frying pan
bowl
Cooking instruction summary:
Preheat the oven to 350 degrees F. Lightly coat a 7- by 11-inch baking dish (see Note) with cooking spray.Heat the olive oil and butter in a large nonstick skillet set over medium heat. Add the onion, celery, parsley, sage, thyme and nutmeg. Cook, stirring frequently, until the celery is soft, about 5 minutes.Place the bread cubes in a large bowl and stir in the onion mixture. Season with salt and pepper. Pour in the chicken broth and toss to combine.Stir in the dried cherries and pecans.Transfer the stuffing to the prepared baking dish. Bake until the stuffing is heated through and a light crust forms on top, 20 to 25 minutes.
Step by step:
1. Preheat the oven to 350 degrees F. Lightly coat a 7- by 11-inch baking dish (see Note) with cooking spray.
2. Heat the olive oil and butter in a large nonstick skillet set over medium heat.
3. Add the onion, celery, parsley, sage, thyme and nutmeg. Cook, stirring frequently, until the celery is soft, about 5 minutes.
4. Place the bread cubes in a large bowl and stir in the onion mixture. Season with salt and pepper.
5. Pour in the chicken broth and toss to combine.Stir in the dried cherries and pecans.
6. Transfer the stuffing to the prepared baking dish.
7. Bake until the stuffing is heated through and a light crust forms on top, 20 to 25 minutes.
Nutrition Information:
covered percent of daily need
