Multigrain Stuffing With Nuts and Dried Fruit

Name: Multigrain Stuffing With Nuts and Dried Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat the oven to 375 degrees F and butter a 3-quart baking dish.
2
Melt 8 tablespoons butter in a large skillet over medium heat.
3
Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes.
4
Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries.
5
Add the broth and bring to a simmer.
6
Whisk the eggs and parsley in a large bowl.
7
Add the bread, then pour in the broth mixture and toss.
8
Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter.
9
Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
10
Photograph by Kana Okada

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Multigrain Stuffing With Nuts and Dried Fruit falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!