The best delicious Oatnut Bread Stuffing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Oatnut Bread Stuffing recipe today!
Hello my friends, this Oatnut Bread Stuffing recipe will not disappoint, I promise! Made with simple ingredients, our Oatnut Bread Stuffing is amazingly delicious, and addictive, everyone will be asking for more Oatnut Bread Stuffing.
What Makes This Oatnut Bread Stuffing Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Oatnut Bread Stuffing.
Ready to make this Oatnut Bread Stuffing Recipe? Let’s do it!
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STUFFING
1 lb Oatnut Bread; preferably
-from Oroweat, or homemade
Non-stick cooking spray
1/2 c Finely shredded carrots
1/2 c Finely sliced fennel bulb;
-trimmed
1/4 c Chopped scallions with
-greens
Fresh herbs; or poultry
-seasoning
1/4 ts Pepper
1 c Chopped apple; cored
2 tb Dried cranberries
LIQUIDS
1/2 ts Mushroom soup base; such as
-better than bouillon,
-dissolved in
1/3 c Boiling water
1/2 c Unsweetened applesauce
1 ts Butter Buds; sprinkles or
-olive oil
Tear bread into small (1/2- to 3/4-inch pieces). Spread into a single layer
in a shallow baking pan. Bake in a 300F for 10 to 15 minutes or till dry,
Stirring twice. Or let bread stand, covered, at room temperature for 8 to
12 hours.
Spray a 2-quart pyrex (oven-proof and microwave-proof) casserole with
nonstick coating. Combine the stuffing ingredients, reserving the liquids.
Toss well to mix. Combine the liquids and drizzle onto the stuffing, toss
to distribute. Add more water if moister dressing is sdesired.
Bake stuffing at 350F covered for 35 minutes. Uncover and bake until
thoroughly heated (15 minutes more). Adjust moisture with water or cover,
as desired.
VARIATION: Use a combination of celery and fennel.
NOTES: This recipe was borrowed from Better Homes & Gardens Family
Favorites Made Lighter (1992: Meredith Books 0696019809) because it was one
of the first books we used for ideas for a heart-healthy diet. We used to
start with a cracked wheat bread, add a sprinkling of oat bran for crunch
and added 1/4 cup chopped walnuts. Then Oroweat came out with Oatnut:
wheat, barley, oats, hazelnuts. That bread plus an apple doubled the fiber.
[Per Serving: 160 Calories; 2.5 g total fat; 0 mg cholesterol; 5 fiber;
Calories from Fat 13%] kitpath@earthlink.net 1998Nov23 eat-lf mailing
list
Yields
8 Servings
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