Whole Wheat Bread And Roasted Vegetable Stuffing Recipes

WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees. Oil or butter a 2-quart baking dish. Place cubed bread in a large bowl.
• Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes. Season with salt and pepper and scrape into bowl with the bread. Add remaining olive oil to bowl and all of the other ingredients except egg and stock. Season generously with salt and pepper and toss well.
• Beat egg in a small bowl and whisk in 1/2 cup of stock. Scrape into bread mixture and mix together well. Turn into prepared baking dish. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat). Dot top with butter.
• Cover baking dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes, until top is nicely browned. Serve hot.

WHOLE-WHEAT-BREAD-AND-APPLE STUFFING

Steps:

• Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
• Melt butter in a large skillet over medium-high. Add onions, fennel, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, apple, rosemary, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
• Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Add onion mixture to bowl with toasted bread; add parsley. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top.

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.

ROAST CHICKEN WITH RICE AND WHEAT BREAD STUFFING

Steps:

• In medium sauce pan bring 2 cups of chicken broth and 1/4 cup butter to boil. Add 1 cup uncooked rice. Cover and reduce to simmer, stirring occasionally.
• Finely dice onion and carrots. In medium skillet heat 3 tbs olive oil over medium low heat. Add carrots and onion with a dash of salt. Sweat vegetables till onions are soft and opaque.
• Remove crusts from 12 oz whole wheat bread. Cut bread up into small squares. Lay on cookie sheet and toast in oven at 200 degrees F.
• Remove bread from oven when well toasted but not burnt. In Large mixing bowel, roughly crumble bread. (Doesn't have to be fine bread crumbs.) Combine with cooked rice, salt, paprika, pepper, sage, tarragon, carrots, onions and walnuts. Add 1 cup chicken broth to soften stuffing.
• Stuff your 5lb roasting hen with stuffing. Tie legs together with kitchen string. Put in a large enough roasting pan so grease won't spill out as bird cooks.
• Sprinkle outside of bird with a little salt, pepper, sage, paprika and tarragon.
• Cover with foil and roast in oven at 350 degrees F for 2 1/2 to 3 hrs or until juices run clear at leg, thigh joint. Uncover in the last 30 to 40 minutes of roasting to allow skin to get crispy.
• Allow bird to rest 15 minutes before carving.

WHOLE WHEAT BREAD AND ROASTED VEGETABLE STUFFING

Steps:

• Preheat the oven to 450 degrees F. In a large roasting pan, drizzle the oil over the carrots, parsnips, celery root, and onion and mix with your hands to coat the vegetables with the oil. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast, stirring the vegetables often, until they are tender and nicely browned, 35 to 45 minutes. Transfer to a bowl and let cool. On a work surface, coarsely chop the vegetables. (The roasted vegetables can be prepared up to 1 day ahead, covered, and refrigerated. Warm in a large nonstick skillet before using.) Transfer the roasted vegetables to a large bowl. Mix in the bread cubes, eggs, parsley, poultry seasoning, and remaining 1 teaspoon pepper. Gradually stir in about 1 cup broth, until the stuffing is evenly moistened but not soggy. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish. HOMEMADE POULTRY SEASONING: Combine 1 teaspoon each dried rosemary, dried crumbled sage, dried thyme leaves, dried marjoram, and celery salt, and 1/4 teaspoon freshly ground pepper. Crush together, preferably in a mortar and pestle or in a mini-food processor.