Sweet almond stuffing
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Loaf wheat bread, cubed |
| ⅓ | cup | Almonds, slivered |
| 1 | cup | Onions, diced |
| 3 | tablespoons | Olive oil |
| 1 | cup | Apple, diced |
| ⅓ | cup | Raisins |
| 2 | tablespoons | Parsley |
| 1½ | teaspoon | Thyme |
| 1½ | teaspoon | Sage |
| 4 | cups | Vegetable stock |
| Salt & pepper, to taste | ||
Directions
Preheat oven to 350F. Place bread cubes on a baking sheet & toast in the oven for 15 minutes, stirring occaasionally during that time.
In a small skillet, toast the almonds over very low heat until lightly browned & aromatic, about 5 minutes.
In a stock pot, heat oil. Saute the onion & celery until the onion is soft & translucent. Add the apple & the raisins & saute for another 2 minutes. Remove from heat & stir in the bread cubes & almonds. Mix in the remaining ingredients.
Transfer the stuffing mixture to a large casserole dish & bake until browned on top, about 45 minutes.
MARK'S NOTE: Alternatively, use it as a stuffing for squash.
"Vegetarian Gourmet" Fall, 1995 * CROSSPOSTED Submitted By GOURMET On 11-30-95