Wheat Stuffing
Elevate your holiday table or everyday meal with this wholesome Wheat Stuffing recipe, a nourishing twist on a classic favorite. Featuring nutty whole wheat berries simmered to perfection in savory chicken or vegetable broth, this dish is brimming with aromatic vegetables like onion, celery, and carrot, and delicately seasoned with garlic, thyme, sage, and parsley for a flavor-packed bite. Optional additions of dried cranberries or raisins, and crunchy pecans or walnuts, bring a delightful pop of sweetness and texture. Perfect as a side dish or for stuffing roasted poultry and hearty vegetables, this versatile recipe is a deliciously healthy alternative to traditional bread-based stuffing. Ready in just over an hour, it’s an easy, crowd-pleasing dish to complement any meal.
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Recipe Information
Ingredients
- 2 cups Whole wheat berries
- 4 cups Chicken or vegetable broth
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 medium Celery stalks, diced
- 1 large Carrot, diced
- 3 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Dried sage
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Dried cranberries or raisins (optional)
- 0.5 cup Pecans or walnuts, roughly chopped (optional)
Instructions
Rinse the wheat berries thoroughly under cold water. In a medium pot, bring the broth to a boil, then add the wheat berries. Reduce to a simmer, cover, and cook for 45-50 minutes or until the wheat berries are tender but slightly chewy. Drain any excess liquid, if needed, and set aside.
While the wheat berries are cooking, heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrot, and sauté for 5-7 minutes until softened.
Add the minced garlic, thyme, sage, salt, and pepper to the skillet, and cook for an additional 1-2 minutes until fragrant.
Add the cooked wheat berries to the skillet, stirring everything together until well combined. Cook for 2-3 more minutes to meld the flavors.
If using, stir in the dried cranberries or raisins and the chopped nuts. Taste and adjust the seasoning as needed.
Remove from heat and stir in the fresh parsley. Serve warm as a side dish, or use as a stuffing for poultry or other vegetables like bell peppers or squash.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5970 mg | 260% | |
| Total Carbohydrate | 368.9 g | 134% | |
| Dietary Fiber | 60.9 g | 217% | |
| Total Sugars | 75.6 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2875 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
