Sourdough Stuffing with Pine Nuts and Raisins
This versatile stuffing is good on its own or stuffed into winter squashes, or green or red bell peppers.Serves: 6 to 8
- 6 cups firmly packed diced whole grain sourdough bread
- 1 1/2 tablespoons olive oil
- 1 cups chopped red onion
- 3 scallions, minced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon each: dried thyme and rosemary
- 1/2 teaspoon seasoned salt, more or less to taste
- 1/4 cup toasted pine nuts
- 1/2 cup dark raisins
- Freshly ground pepper to taste
- 1 cup apple or orange juice, or as needed
Preheat the oven to 350 degrees.
Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned.
Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden.
Combine the bread cubes with the onion in a mixing bowl. Add all the remaining ingredients except the apple juice and toss together. Sprinkle the juice in slowly, stirring, to moisten the ingredients evenly.
Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist.