- Yield 6 servings
- Prep 10 mins
- Cook 15 mins
As one of the great compliments to any fall or winter meal, this lower saturated fat and calorie version of stuffing provides a delicious option for cooks. “Use a really tasty whole wheat bread,” suggests creator Mollie Katzen, “The better the bread, the better the result!”
- 5 to 6 slices whole wheat bread (8 ounces) (day-old or even stale is okay)
- 1 to 2 tablespoon olive oil
- 1 1/2 cups minced onion
- 1 stalk minced celery
- 1/2 teaspoon salt (possibly more)
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon minced or crushed garlic
- 1 1/2 cups packed) cooked wild rice
- 1/2 cup dried cranberries
- 2 tablespoons lemon juice
- 1/2 cup water or broth (possibly more)
- 3/8 teaspoon Freshly ground black pepper to taste
- 1 cup minced walnuts, lightly toasted
- 1 cup fresh pomegranate seeds (optional)
- Toast the bread until crisp, then cut it into a dice. Set aside. Place a large, deep skillet over medium heat and wait about a minute. Add olive oil and swirl to coat the pan. Add the onion, celery, salt, and seasoning. Sauté over medium heat for about 5 to 8 minutes, until onion is translucent and celery is tender. Add garlic, wild rice, and cranberries, and sauté for another 5 minutes or so. Stir in the bread and mix to combine. Sprinkle in the lemon juice and pour in the broth, mixing them both using a large fork. Adjust salt and pepper to taste.
- If you are stuffing a bird, it is now ready. If you are not planning to bake it inside a bird, check to see if it is moist enough for your taste. If not, you can add some more broth or water, and transfer it to a lightly greased (or nonstick-sprayed) baking dish, cover tightly with foil, and heat just before serving. Serve hot, with walnuts mixed in right before serving, and topped with pomegranate seeds, if available.
Recipe by Mollie Katzen.