Wheat-Berry Stuffing with Pearl Onions

1. 1

   Preheat oven to 350F.

2. 2

   Cut bread into 1/2-inch pieces and in a large shallow baking pan toast in one layer in middle of oven until just dry, about 15 minutes.

3. 3

   Croutons may be made 1 day ahead and kept, covered, at room temperature.

4. 4

   In a 4-quart kettle three fourths full of boiling water (do not salt water) cook wheat berries, uncovered, until tender, about 1 hour, and drain in a large sieve.

5. 5

   Transfer wheat berries to a large shallow baking dish.

6. 6

   While wheat berries are cooking, in a large saucepan of boiling water blanch onions 3 minutes.

7. 7

   Drain onions and when cool enough to handle, peel.

8. 8

   In a large skillet melt butter over moderately high heat and saute onions, stirring occasionally, until golden, 15 to 20 minutes.

9. 9

   Chop parsley and add with onions to wheat berries.

10. 10

    Wheat-berry mixture may be made 1 day ahead and chilled, covered.

11. 11

    Bring mixture to room temperature before proceeding.

12. 12

    Add croutons and broth to wheat-berry mixture and toss to combine well.

13. 13

    Bake stuffing in middle of oven, uncovered, 30 minutes, or until top is slightly crisp.

* Per serving · 4 servings · Values may vary.

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