December 22, 2021/Recipes

Recipe: Whole-Grain Stuffing With Apples, Pears and Toasted Nuts

A new twist on a holiday favorite

A bowl of whole-grain stuffing with apples, pears and toasted nuts.

If you’re in search of a new family favorite stuffing (or dressing, if you don’t stuff the bird), look no further! This whole-grain version is filled with apples, pears and toasted pecans and walnuts, and is sure to be a crowd-pleaser.


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  • 1 1/2 cup apples, diced small
  • 1 1/2 cup pears, diced small
  • 1 cup unsweetened pineapple juice (used to prevent browning of pears and apples)
  • 2 tablespoons canola oil
  • 1 cup onion, diced small
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup celery, diced small
  • 1/2 cup carrot, diced small
  • 1 cup leeks, diced small
  • 8 cups 100% whole-grain dried bread, diced into 1/2-inch cubes
  • 3 tablespoons parsley, chopped
  • 1 teaspoon poultry seasoning
  • 1 teaspoon sage
  • 2 cups vegetable stock
  • 1 cup unsweetened pineapple juice (used for dressing)
  • 1/4 cup toasted pecans
  • 1/4 cup toasted walnuts


  1. Wash and 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.
  2. In a non-stick 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.
  3. 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.
  4. 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 F oven.

Nutrition information (per serving)

Makes 14 (1/2 cup) servings

Calories: 170
Sodium: 290 mg
Sugar: 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.


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