You can really feel good about serving this stuffing at your holiday celebration. Whole grain bread combined with bright apples, fresh herbs, nuts, seeds and even leafy greens make it practically a meal in itself. Gently fold in a few beaten eggs before baking and it becomes a savory bread pudding you can serve all winter long!
1 loaf (about 1 pound) day-old whole wheat bread, cut or torn into chunks (I love using Mille Grane from The Essential Baking Company)
4 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 large apple, cored and chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1/4 cup chopped parsley
1 cup chopped fresh kale or chard
8 ounces PCC Italian sausage (chicken or turkey), cooked
1/4 cup chopped hazelnuts (toasted or raw)
2 tablespoons sunflower (toasted or raw)
2 tablespoons pumpkin seeds (toasted or raw
1/3 cup dried cranberries
3/4 cup to 1 cup hot chicken or turkey broth (Make your own homemade stock)
Salt and pepper, to taste
Preheat oven to 375° F.
Scatter the bread chunks on a baking sheet and place in the oven to toast.
In a large sauté pan, melt the butter over medium heat and cook the onion, celery, apples, sage, rosemary and parsley for about 3 to 4 minutes or until the onions are becoming tender.
Place the toasted bread chunks in a large bowl and top with the kale or chard. Pour the hot onion mixture over the greens and add the sausage, hazelnuts, sunflower seeds, pumpkin seeds and cranberries and toss to blend. Add enough of the broth to moisten it well. Season with salt and pepper. Spoon the stuffing into a well-buttered 9- by 9-inch casserole dish and bake for 30 minutes or until the stuffing is sizzling and golden on top.
If you are using this to stuff your turkey, be sure to chill the stuffing well, or stuff the turkey just before placing it in the oven to roast.