| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 25 min |
| Cook: | 1 hr 5 min |
| Yield: | 8 to 10 servings |
Ingredients
- 9 tablespoons unsalted butter, plus more for the baking dish
- 2 medium onions, diced
- 2 medium firm cooking apples (such as Cortland), chopped
- 1 tablespoon minced fresh thyme
- Kosher salt and freshly ground pepper
- 1/2 cup slivered almonds
- 1/2 cup walnuts, chopped
- 1/4 cup sunflower seeds
- 1/4 cup dried blueberries
- 1/4 cup dried cranberries
- 4 cups low-sodium vegetable broth
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 16 cups stale multigrain bread cubes
Instructions
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries. Add the broth and bring to a simmer.
- Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss.
- Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 406 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 11 g |
| Cholesterol | 65 mg |
| Sodium | 600 mg |
Reviews
Delicious! I was expecting whining over the blueberries and only received a compliment. It also made a great leftover. It was the perfect balance of all of the different ingredients.