If you’re in search of a new family favorite stuffing (or dressing, if you don’t stuff a bird), look no further! This whole-grain version developed by our wellness experts — filled with apples, pears and toasted pecans and walnuts — is sure to please.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1 ½ cup apples – small dice
1 ½ cup pears – small dice
1 cup unsweetened pineapple juice (used to prevent browning of pears and apples)
2 tablespoons canola oil
1 cup onion – small dice
¾ teaspoon salt
1/8 teaspoon pepper
½ cup celery – small dice
½ cup carrot – small dice
1 cup leeks – small dice
8 cups – 100% whole-grain dried bread, ½-inch dice
3 tablespoons parsley – chopped
1 teaspoon poultry seasoning
1 teaspoon sage
2 cups vegetable stock
1 cup unsweetened pineapple juice (used for dressing)
¼ cup toasted pecans
¼ cup toasted walnuts
- Wash and small dice the apples, placing them in a bowl of pineapple juice to prevent browning. Drain the apples, reserving the liquid. Repeat procedure with pears and set fruit aside.
- In a nonstick skillet, add oil and onions. Season with salt and pepper. Sauté onions until transparent. Then add celery and carrots, and cook until tender. Add leeks, cook for 5 minutes. Turn off heat and set pan aside.
- In a large mixing bowl, combine bread with sautéed vegetables. Then add parsley, poultry seasoning and sage. Mix well. Add vegetable stock and pineapple juice and mix well. Add cut fruit and nuts and mix well.
- Prepare a 2-quart casserole dish with a light film of canola oil to prevent sticking. Add stuffing. Cover with aluminum foil. Bake for 30 minutes in a preheated 400° oven.
Nutritional information (per serving)
Makes 14 (½ cup) servings.
Sodium: 290 mg
Sugars: 8 g
Cholesterol: 0 mg
Saturated fat: 0.5 g
Fiber: 8 g
Protein: 4 g
Carbohydrate: 30 g
Recipe created by Wellness Institute Executive Chef Jim Perko, CEC, AAC.