Filled with multigrain goodness, dried and fresh fruits, nuts, and warm, toasty seasonings, this savory homemade stuffing is perfect for your Thanksgiving and Christmas dinner.Inspired by a recipe in Mother Earth News, circa 1986.
Toast the bread slices one at a time in the toaster or on a tray in the oven. Do not stack the slices as they cool.When all the toasted bread has cooled, cut it into ½- to ¾-inch cubes. Set aside.
In a small bowl, combine the sage, oregano, cinnamon, nutmeg, cumin, salt, and pepper. Set aside.
Melt 3 tablespoons butter in a large skillet over medium heat until bubbly. Sauté onion over until translucent; 8-10 minutes.Add chopped celery and sliced mushrooms, and cook 5 minutes more. Season with a pinch of salt as the mushrooms begin to release their juices. Remove from heat.
In a large mixing bowl, combine the sautéed vegetables, bread cubes, herb and spice mix, chopped apples, nuts, and dried fruits. Toss gently to combine, and set aside.
In a small skillet, heat remaining butter over medium heat. Add minced garlic and sauté 1-2 minutes. Remove from heat and stir in wine.Slowly drizzle the butter mixture into the beaten eggs, whisking as you do.
Pour the garlic sauce over the stuffing mix and toss gently to coat.If the mixture seems too dry, mix a little more liquid in: wine, water, or vegetable stock all work fine.
Pour the dressing mixture into a greased casserole dish and gently press it in. Bake prepared stuffing for 35-45 minutes, or until the bread cubes on top begin to brown and crisp. (Internal temperature should reach at least 165°F | 74°C.)
Notes
Use a hearty, textured bread for this recipe. We suggest 20 slices of Dave’s Killer Good Seed Bread or hearty honey-wheat berry bread.Vegan adaptations:
Use a vegan-friendly bread.
Replace the butter with soy vegan butter or coconut oil.
Replace the 2 eggs with either ½ cup plain or vanilla soy yogurt or 2-egg equivalent of your favorite egg replacer.