Wheat Stuffing Recipes

MIXED-GRAIN STUFFING

Steps:

• Soak wheatberries in cold water overnight in the refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain; set aside.
• Heat oil in a large straight-sided skillet over high. Add onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around the edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes. Add wheatberries; toss to coat.
• Add broth, 1 cup water, and saffron; bring to a boil. Cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add 1/2 cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead and refrigerated in an airtight container up to 3 days.

HOMEMADE BREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
• Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
• Bake in the preheated oven until golden and hot, about 1 hour.

HEARTY WHOLE WHEAT STUFFING

Steps:

• Cut bread into cubes and set aside in a large bowl. (Bread crumbs need not be dried.).
• Peel onion and garlic cloves. Wash all vegetables and clean seeds from red pepper.
• Slice onions, garlic, celery, red pepper, and mushrooms, discarding the stems.
• Saute onions and celery in olive oil for several minutes, slowly stirring in half the spices (except for sage).
• Add garlic, red pepper, and remainder of spices, continuing to saute vegetables.
• Add mushrooms and continue to stir all vegetables as they cook. Add more olive oil as needed.
• Scramble eggs in a separate bowl. Remove vegetables from burner before onions brown.
• Add vegetables to bread cubes in bowl and stir. Add broth and continue to stir until moist.
• Add eggs and sage to stuffing mixture in bowl and mix until evenly distributed.
• Spray or wipe baking pans with olive oil. Place and distribute bread crumb mixture in pans.
• Preheat oven to 350 degrees and bake dressing mixture in hot oven for 20-30 minutes (uncovered).
• Remove stuffing from oven once it is crisp and lightly browned on top but still moist inside.
• Cover with foil and keep stuffing warm until it is ready to serve.