Healthy Bites - Mixed Onion and Bread Stuffing

Posted by: Matthew Martin Intern on Friday, November 8, 2019 at 12:00:00 am

Ingredients

large leeks
 
4 tbsp. margarine or butter
 
jumbo onion
 
medium carrots
 
stalk celery
 
1/2 tsp. dried thyme
 
1/2 tsp. dried sage
 
1/4 tsp. coarsely ground black pepper
 
can chicken broth
 
3/4 c. golden raisins
 
1/4 c. apple brandy or apple juice
 
1 1/2 loaves firm white or whole wheat bread
 
1/2 c. fresh parsley leaves
 

Directions

Cut off roots and leaf ends from leeks. Discard any tough outer leaves. Cut leeks crosswise into 1/4-inch slices. Place leeks in large bowl of cold water; with hand, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well; set aside.

In nonstick 12-inch skillet, melt 2 tablespoons margarine over medium-high heat. Add onion, carrots, and celery, and cook 12 to 15 minutes or until vegetables are lightly browned, stirring occasionally. Stir in thyme, sage, and pepper; cook 1 minute. Transfer vegetables to large bowl.

In same skillet, melt remaining margarine over medium-high heat. Add leeks, and cook 10 to 12 minutes or until tender and golden. Stir in broth, raisins, and apple brandy; heat 1 minute. Transfer mixture to bowl with vegetables; add bread and toss until well mixed.

Spoon stuffing into 13-inch by 9-inch glass baking dish or shallow 3 1/2-quart casserole. Cover with foil and bake in preheated 325 degree F oven 40 minutes or until heated through. Sprinkle with parsley before serving.

 
 

 

 

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