Whole Wheat Apple Walnut Stuffing
Somehow November is already halfway through and I cannot believe Thanksgiving is almost here! Today we celebrate Madeline’s 5th birthday. Time is just flying by!
As always, stuffing is my favorite side dish for Thanksgiving. Give me ALL of the stuffing. Just put the baking dish right in front of me and hand me a fork. Yeah, I like turkey and sweet potato casserole and all that good stuff, but stuffing is where it’s at!
I mixed up a lightened up whole wheat stuffing recipe for this year. Apples and walnuts are two of my favorite additions for stuffing. Browned ground sausage would also be really good in this stuffing, but I was trying to keep it meat free.
Like most stuffing recipes, day old bread works best to soak up that broth. I bought my whole wheat bread from the bakery and when I got home. I diced it up and let it sit out overnight on a baking sheet for me to use the next day.
I love everything about this stuffing! It’s slightly sweet taste from the apples and the crunch from the walnuts just make it so scrumptious! I also love the more rustic look the whole wheat bread adds.
Stuffing, I love you always and forever!
- 3 tablespoons butter
- 1 small yellow onion, finely diced
- 2 stalks celery, diced
- 8 cups diced whole wheat bread (see note)
- 3 large eggs, lightly beaten
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- 2 honey crisp apples, peeled and diced
- 2/3 cup chopped walnuts
- 2-3 cups vegetable broth
- In a non-stick skillet over medium heat, melt the butter. Add the onion and celery. Cook in the butter for about 7-10 minutes, stirring almost constantly. Remove from the heat (you can do this step the night before if needed).
- Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
- In a large mixing bowl, add the diced bread, onoin and celery mixture (with any remaining butter), eggs, seasonigs, apples, and walnuts. Stir to combine. Then add the vegetable broth, 1 cup at a time until the bread is moistened, but not completely soaked (I use about 2 1/4 cups, but it depends on the bread you use).
- Transfer to baking dish. Cover with foil and bake for about 25 minutes. Remove foil and continue baking for another 20-25 minutes until the top is golden and the stuffing is cooked through. Serve.
I buy my whole wheat bread in the bakery. It was baked the day I bought it so I diced it and left it on the counter overnight covered with a dish towel. Day old bread works best for this recipe!
Serving Size:approx. 1 cup
Amount Per Serving: Calories: 271 Total Fat: 14g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 81mg Sodium: 1017mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 4g Sugar: 8g Sugar Alcohols: 0g Protein: 10g