Whole Grain Stuffing

Whole Grain stuffing with pecans and currants

Ingredients:

  • 6 cups firmly packed diced whole grain bread
  • 1 medium yellow onion, diced small
  • 2 stalks celery, diced small
  • 1½ teaspoons fresh minced sage
  • 1½ teaspoons fresh minced rosemary Sea salt to taste
  • ½ cup toasted pecans, finely chopped
  • ½ cup currants Freshly ground pepper to taste
  • 1¼ – 1¾ cups low sodium vegetable broth

Preheat the oven to 350º F. Place the diced bread on a baking sheet. Bake 10 to 12 minutes, until lightly browned. Set aside. Sauté the onion and celery over medium heat for 8 to 9 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the bread cubes and the onion mixture to a mixing bowl with the sage, rosemary, salt to taste, pecans, currants and black pepper. Mix well and drizzle the vegetable broth over the mixture to moisten. Transfer the mixture to a non-stick baking pan and refrigerate 1 hour for the bread crumbs to soak up all the broth. Bake 25 to 30 minutes, or until browned and still slightly moist.