Simple and super-moist stuffing is chocked-full of apples, carrots, pecans, rosemary, thyme, and fennel. Whole grain bread plus cornbread keep it savory and sweet.
- 1 1/2 tablespoon canola oil, divided
- 1 large onion, chopped
- 1 large apple, skin-on, chopped
- 1 large carrot, grated
- 2 large stalks celery, including leaves, chopped
- 8 ounces baby Bella mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves, chopped
- 1/2 teaspoon fennel seeds
- Freshly ground black pepper to taste
- 2 eggs
- 2 cups low-sodium, fat-free vegetable broth or homemade stock, divided
- 5 cups whole wheat French bread, cut into 3/4-in cubes, toasted
- 5 cups cornbread (cooked until very dry) crumbled
- 1/2 cup pecans, toasted, roughly chopped
- In a large skillet, over medium heat, heat 1 tablespoon oil; add onion, apple, carrot, celery and saute until tender – about 8 minutes. Remove to a plate.
- Heat remaining 1/2 tablespoon oil in same skillet; add mushrooms, thyme, rosemary, fennel and black pepper. Saute about 8 minutes or until mushrooms have released moisture and are cooked.
- In a large bowl, whisk together eggs and broth. Add bread cubes and cornbread and mix gently to coat. Gently fold in onion mixture, mushroom mixture and pecans. Add 1/2 cup additional broth if stuffing seems dry.
- Pour into cooking-spray coated 9 x 13-inch baking dish, or casserole dish. Place a piece of cooking-spray coated aluminum foil that is just smaller than the baking dish (about 8 x 12-inches) lightly over the stuffing. Bake in preheated 350-degree oven for 45 minutes or until hot. Remove the aluminum foil during the last 5 minutes of baking to crisp the top of the stuffing.