Rosemary Whole-Wheat Stuffing with Figs and Hazelnuts Recipe

Name: Rosemary Whole-Wheat Stuffing with Figs and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 20-oz. loaf whole-grain bread, cut into 1/2-inch cubes; 1 1/2 cups blanched hazelnuts, coarsely chopped; 3/4 cup tawny port; 1 cup dried figs, finely chopped; 1/2 cup dried sweetened cranberries; 5 Tbs. olive oil, divided; 2 small onions, finely chopped (2 cups); 6 cloves garlic, minced (2 Tbs.); 1 tsp. finely chopped fresh rosemary; 2 1/2 cups low-sodium vegetable broth

Servings: persons

1 20-oz. loaf whole-grain bread, cut into 1/2-inch cubes
1 1/2 cups blanched hazelnuts, coarsely chopped
3/4 cup tawny port
1 cup dried figs, finely chopped
1/2 cup dried sweetened cranberries
5 Tbs. olive oil, divided
2 small onions, finely chopped (2 cups)
6 cloves garlic, minced (2 Tbs.)
1 tsp. finely chopped fresh rosemary
2 1/2 cups low-sodium vegetable broth

1
Spread bread cubes on baking sheet, and dry overnight.
2
Or dry in 250F oven 45 minutes to 1 hour, stirring occasionally.
3
Cool.
4
Preheat oven to 350F.
5
Coat 13- x 9-inch baking dish with cooking spray.
6
Toast dried bread cubes on baking sheet 30 minutes, stirring twice.
7
Cool, and transfer to large bowl.
8
Heat skillet over medium-high heat, and spread hazelnuts in pan.
9
Toast 7 to 8 minutes, stirring occasionally, or until hazelnuts turn light golden brown.
10
Cool.
11
Heat port to boiling in small saucepan.
12
Stir in figs and cranberries.
13
Set aside to steep.
14
Heat 2 Tbs.
15
oil in skillet over medium heat.
16
Add onions and garlic, and cook 10 minutes, or until onions are golden, stirring frequently.
17
Stir in rosemary, and cook 2 minutes more.
18
Stir onion mixture into bread cubes.
19
Fold in dried fruit and port.
20
Whisk together broth and remaining 3 Tbs.
21
oil in bowl.
22
Pour broth mixture over bread cube mixture, and mix until bread is moist, but not soggy.
23
Season with salt and pepper, if desired.
24
Spread stuffing in prepared baking dish.
25
Bake 45 minutes, or until top is golden brown.
26
Cool 15 minutes before serving.

1134

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 20-oz. loaf whole-grain bread, cut into 1/2-inch cubes, 1 1/2 cups blanched hazelnuts, coarsely chopped, 3/4 cup tawny port, 1 cup dried figs, finely chopped, and more.

Yes, Rosemary Whole-Wheat Stuffing with Figs and Hazelnuts falls under the Soups & Stews 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.

Rosemary Whole-Wheat Stuffing with Figs and Hazelnuts

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