Walnut and Grape Vegan Stuffing

8
Easy
Side Dishes

Characteristics

Kid Approved Vegan Vegetarian

Nutritional Facts Per Serving

220
Calories
5 g
Protein
30 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1/8 of the recipe
  • Amount For Serving % Daily Value
  • Calories 220
  • Lipides 9 g
    • Saturated fat  1 g
  • Cholesterol 0 mg
  • Sodium  540 mg
  • Carbs 30 g
    • fiber  3 g
    • Sugar  10 g
  • Protein 5 g

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 2 cups (500 mL) seedless red grapes
  • 4 large shallots, finely diced
  • 2 celery stalks, diced
  • 2 tsp (10 mL) chopped fresh thyme
  • 8 cups (2 L) cubed day-old, crusty white bread (1/2-in./1-cm cubes)
  • 1/2 cup (125 mL) coarsely chopped toasted walnuts
  • 1/2 tsp each (2 mL) salt and pepper
  • 1 1/2 cups (375 mL) vegetable broth

Method

  1. Preheat oven to 400°F (200°C). In large skillet, heat oil over medium heat. Cook grapes, shallots, celery and thyme about 5 min. until softened. Set aside.
  2. In large bowl, combine bread cubes, walnuts, salt and pepper. Mix in grape mixture and vegetable broth, allowing bread to soak up broth. Transfer mixture into 8-in. (20-cm) square baking dish; cover with foil. Bake 30 min. until heated through. Remove foil; bake additional 10 min., or until top is golden brown and crisp.

Tips: Substitute celery with 3/4 cup (175 mL) chopped fennel or leeks. 

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