If your Thanksgiving company includes eaters of mixed persuasions, vegetarians and vegan guests won’t want to eat stuffing that’s been cooked in the bird. Of course, you need not wait for special occasions to make this. Everyone loves stuffing! Of course, you can use a gluten-free bread if need be. The sweet apple and red onion contrast nicely with the herbal notes. Photos by Hannah Kaminsky.
- 1 1/2 tablespoons olive oil
- 1 1/2 cups chopped red onion
- 2 crisp red apples diced
- 3 scallions thinly sliced
- 6 large slices whole grain bread cut into 3/4-inch or so pieces
- 1/4 cup finely chopped fresh parsley
- Fresh rosemary leaves thinly sliced sage, and/or fresh thyme, to taste
- 1/2 cup finely chopped walnuts
- 1 1/2 cups low-sodium vegetable broth
- Salt and freshly ground pepper to taste
- Preheat the oven to 375 degrees F.
- Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for 5 minutes longer or until slightly softened.
- In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the broth and salt and pepper, and stir together.
- Drizzle in the broth slowly, stirring at the same time to moisten the ingredients evenly. Season with salt and pepper.
- Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 30 minutes, or until browned and still slightly moist. Stir gently about midway through the baking time. Serve at once.
Per serving: Calories: 218; Total fat: 8g; Protein: 5g; Carbs: 32g; Sodium: 426mg