Best 2 Whole Wheat Bread And Apple Stuffing Recipes
**Discover an irresistible harmony of sweet apples and savory herbs in this wholesome Whole Wheat Bread and Apple Stuffing, a perfect accompaniment to your holiday meals. Baked with the goodness of whole wheat bread, this stuffing is a delightful blend of textures and flavors. Apples add a touch of natural sweetness, while herbs like sage and thyme infuse a savory aroma. This recipe also features two variations: a classic version with diced celery and onion, and a vegetarian version with sautéed mushrooms and red bell peppers. With easy-to-follow instructions, this stuffing is sure to impress your family and friends. So, let's embark on a culinary journey and create a flavorful masterpiece that will leave everyone asking for seconds.**
**Recipes in the article:**
1. **Whole Wheat Bread and Apple Stuffing (Classic Version):** This recipe features a combination of whole wheat bread, apples, diced celery and onion, seasoned with a blend of herbs and spices. It's a timeless classic that pairs perfectly with your favorite holiday dishes.
2. **Vegetarian Whole Wheat Bread and Apple Stuffing:** For those who prefer a meatless option, this vegetarian version substitutes diced celery and onion with sautéed mushrooms and red bell peppers. It offers a hearty and flavorful stuffing that's sure to satisfy vegetarians and meat-lovers alike.
HERB AND APPLE STUFFING
Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.
Provided by Ina Garten
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F.
- Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
- In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
- Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
- Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING
Having grown up with Pepperidge Farm stuffing, I will always have a weakness for bread stuffing seasoned with sage and thyme, with plenty of chopped onion and celery. I prefer to use 100 percent whole wheat bread, one that isn't at all sweet. A mixed grains bread would also work. The apple and cranberries contribute sweetness, tartness and texture to the classic dressing. I bake this in a gratin dish; you can double the recipe if you want to use it for a stuffing as well, and put half inside the bird. But, moistened with a well seasoned vegetable stock, the dressing makes a great vegetarian side dish. Just be sure to use plenty of stock to moisten, as the problem with most stuffings that are baked outside the bird is that they are dry. Tender apples like McIntosh, Gala, Macoun and Cortland work well in this dish.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 1h30m
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 11 grams, TransFat 0 grams
Tips:
- Choose the right bread: A sturdy bread like whole wheat or sourdough will hold up well to the stuffing ingredients and won't get soggy.
- Use fresh herbs: Fresh herbs like thyme, rosemary, and sage will add a lot of flavor to the stuffing. If you don't have fresh herbs, you can use dried herbs, but use less since they are more concentrated.
- Don't overstuff the bird: Stuffing expands as it cooks, so don't pack it in too tightly. You should be able to fit your hand in the cavity of the bird without having to force it.
- Cook the stuffing thoroughly: The stuffing should reach an internal temperature of 165°F (74°C) to ensure that it is safe to eat. You can check the temperature with a meat thermometer.
- Let the stuffing rest: After you remove the stuffing from the bird, let it rest for a few minutes before serving. This will help it to set and make it easier to handle.
Conclusion:
Apple stuffing is a classic side dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own taste preferences. The tips above will help you make the best apple stuffing possible.
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