Mollie Katzen’s Smart Harvest Stuffing Recipe

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Mollie Katzen’s Smart Harvest Stuffing

Submitted By: Mollie Katzen

As one of the great complements to any fall or winter meal, this lower saturated fat and calorie version of stuffing using California walnuts provides a delicious option for cooks. “Use a really tasty whole wheat bread,” suggests creator Mollie Katzen, “The better the bread, the better the result!”

Servings: 6
Prep Time: N/A
Cook Time: N/A

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Ingredients

5 or 6 slices whole wheat bread (8 ounces) (day-old or even stale is okay)

1 to 2 tablespoons olive oil

1 1/2 cups minced onion

1 stalk minced celery

1/2 teaspoon salt (possibly more)

1 1/2 teaspoons poultry seasoning

1 teaspoon minced or crushed garlic

1 1/2 cups (packed) cooked wild rice

1/2 cup dried cranberries

2 tablespoons lemon juice

1/2 cup water or broth (possibly more)

Freshly ground black pepper to taste

1 cup minced California walnuts, lightly toasted

Up to 1 cup fresh pomegranate seeds (optional)

Directions

Toast the bread until crisp, then cut it into a dice. Set aside. Place a large, deep skillet over medium heat and wait about a minute. Add olive oil and swirl to coat the pan. Add the onion, celery, salt, and seasoning. Sauté over medium heat for about 5 to 8 minutes, until onion is translucent and celery is tender. Add garlic, wild rice, and cranberries, and sauté for another 5 minutes or so. Stir in the bread and mix to combine. Sprinkle in the lemon juice and pour in the broth, mixing them both using a large fork. Adjust salt and pepper to taste.
If you are stuffing a bird, it is now ready. If you are not planning to bake it inside a bird, check to see if it is moist enough for your taste. If not, you can add some more broth or water, and transfer it to a lightly greased (or nonstick-sprayed) baking dish, cover tightly with foil, and heat just before serving. Serve hot, with walnuts mixed in right before serving, and topped with pomegranate seeds, if available.