Multigrain Bread Stuffing

Multi-Grain Stuffing

Would this be the right time to admit that I have never made homemade stuffing in my entire life? At least, not that I can remember. For as long as I can remember (which is a pretty long time), I have always made stuffing from a box. No more! I can’t believe how easy it was and how good it tasted. I know, you are probably laughing because of course it tastes better when it’s homemade, but the big kicker is that it is fairly easy to make. Enjoy!

Multigrain Bread Stuffing
Source: Taste of Home magazine

1 teaspoon unsalted butter
1 teaspoon extra-virgin olive oil
1 large onion, diced
1 (1 pound) fennel bulb, trimmed and diced
2 celery stalks, diced
1 parsnip, peeled and diced
2 tablespoons chopped fresh sage
1 1/4 cup low-sodium chicken broth
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 pound multigrain bread, cubed (8 cups)
3 tablespoons chopped fresh flat-leaf parsley
2 large egg whites, lightly beaten

Preheat oven to 350 degrees F. Spray 2 quart casserole with nonstick spray.

Melt butter and oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, 3-4 minutes. Stir in fennel, celery, parsnip, and 1 tablespoon sage. Cook, covered, stirring, until vegetables are crisp-tender, about 7 minutes. Stir in broth, salt, and pepper.

Transfer mixture to bowl. Add bread cubes, parsley, and remaining 1 tablespoon sage, toss gently to mix. If making ahead, let cool. Transfer to 2 large zip-close plastic bags. Squeeze out air and seal bags. Chill up to 2 days. To serve, transfer to bowl and let stand at room temperature 1 hour. Add egg whites and mix gently. Spoon stuffing into casserole. Bake until hot, about 25 minutes.

Makes 8 servings


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