Multigrain Stuffing With Nuts and Dried Fruit

Ingredients

• 2 medium cooking apples firm chopped (such as Cortland)
• 16 cups multigrain bread cubes stale
• 0.3 cup blueberries dried
• 0.3 cup cranberries dried
• 2 large eggs 
• 0.3 cup parsley fresh chopped
• 1 tablespoon thyme leaves fresh minced
• 10 servings kosher salt and pepper freshly ground
• 2 medium onions diced
• 0.5 cup slivered almonds 
• 0.3 cup sunflower seeds 
• 9 tablespoons butter unsalted plus more for the baking dish
• 4 cups vegetable broth low-sodium
• 0.5 cup walnuts chopped

Equipment

• bowl
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat.
2. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes.
3. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries.
4. Add the broth and bring to a simmer.
5. Whisk the eggs and parsley in a large bowl.
6. Add the bread, then pour in the broth mixture and toss.
7. Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
8. Photograph by Kana Okada