Whole Grain Stuffing with Apples and Toasted Walnuts
(makes 10 to 12 servings, 5-1/3 cups total)
Prep Time: 20 minutes
Cook Time: 30 minutes
4 teaspoons olive oil
1/2 medium yellow onion, finely chopped
3 medium celery stalks, finely chopped
3 medium garlic cloves, minced
2 teaspoons kosher salt, divided
1 tablespoon minced fresh thyme leaves
2 small Fuji or Gala apples, halved, cored, and medium dice
2 cups cooked wheat berries, farro, barley or brown rice (1 cup uncooked)*
1/2 cup low-sodium fat-free vegetable or chicken broth
1/3 cup currants or raisins
1/4 cup roughly chopped fresh Italian parsley
1/4 cup toasted walnuts, roughly chopped
Heat the oven to 375°F and arrange a rack in the middle.
Heat oil in a large frying pan over medium heat. When it shimmers, add the onion, celery, and garlic, season with 1/2 teaspoon kosher salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes.
Remove from heat and stir in the apples, grains, remaining 1-1/2 teaspoons kosher salt, broth, currants or raisins, parsley, walnuts, and some freshly ground black pepper. Can be made up to 4 days in advance and stored refrigerated until ready to proceed.
Place filling in a 2-quart baking dish and bake until the filling is heated throughout, 15 minutes. Serve hot or warm.
*Note: Wheat berries are whole, unprocessed wheat kernels, and they are usually available in the bulk section of health or high-end grocery stores. If you can't find them, go ahead and use farro, spelt, barley, or brown rice instead.
Roasted Squash for Meatless Main Option
5 medium acorn or buttercup squash
2 teaspoons olive oil
1 tablespoon agave nectar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Heat the oven to 450°F and arrange a rack in the middle. Place squash cut side up on a baking sheet, brush with oil over the tops and insides of the squash, drizzle with agave nectar, season with kosher salt and freshly ground black pepper. Set in a baking dish or baking sheet and roast until just knife tender, about 35 - 40 minutes. Can be done up to 4 days in advance and stored refrigerated until ready to proceed.
Divide the filling among the squash halves and roast until the squash is completely fork tender and the filling is heated through, 15 to 20 minutes. Serve hot or warm.
Nutritional information (per serving without squash)
Fat calories: 45
Total fat: 5 grams
Saturated fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 250 milligrams
Total carbohydrates: 25 grams
Fiber: 5 grams
Sugars: 9 grams
Protein: 4 grams
Vitamin A IUs: 4%
Vitamin C: 8%
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