Whole Wheat Pecan Stuffing
4 cups whole wheat bread, cut into ½-inch cubes
3/4 cup giblets (optional)*
2 tablespoons butter or margarine
1/2 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped green pepper
3/4 cup sliced mushrooms
1/2 teaspoon dried thyme
1/2 teaspoon Spanish paprika
1/8 teaspoon nutmeg
1/2 cup golden seedless raisins
1/2 cup pecans, chopped
1 cup chicken broth
1 large lightly beaten egg
Description: This side dish is perfect for a Thanksgiving or holiday meal!
Preheat oven to 400°F.
Bake bread cubes on a jelly-roll pan until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl.
Reduce oven temperature to 350°F.
Melt butter in large skillet. Add onion, celery and green pepper and cook until tender, about 15 minutes, adding mushrooms for the last few minutes. Combine with bread in mixing bowl; add seasonings, giblets, raisins, pecans, broth and egg. Stir well and pour in casserole dish sprayed with cooking spray. Bake covered for about 1 hour.
*If using giblets, cover with water and bring to a boil. Boil gently about 20 minutes until done. Drain and chop.
Utensils Needed: jelly-roll pan, 2 large mixing bowls, casserole dish, large skillet, large pot if using giblets
Pan Size: 9x9 or 11x13
Bake Temperature: 400
Bake Time: 1 hour
Time To Prepare: 35 minutes
Servings: 8 (1/2 cup servings)
Nutrition: (includes giblets) One serving provides approximately: 419 calories, 18 g protein, 60 g carbohydrates, 9 g fiber, 14 g fat (3 g saturated), 86 mg cholesterol, 121 mcg folate, 5 mg iron, 784 mg sodium.
Source: Wheat Foods CouncilShareThis