Prep Time: 45 Minutes
Cook Time: 35 Minutes
Yield: Serves 4 as a side dish
Sage, apple and walnut is a classic combination, and this version is just as good (or better!) than any with added butter or oil. When buying bread, be sure to look for brands made from 100% whole wheat, with no added oils or animal products.
If you want to prepare the stuffing mixture ahead of time, simply follow the instructions up to step 3, then refrigerate the mixture for up to 24 hours before you’re ready to bake. You will need to add an extra 1/2 cup of water to the mixture just prior to baking so that the stuffing doesn’t dry out.
- 10-12 Slices (400g) whole wheat bread
- 1 small yellow onion, finely diced
- 1/4 cup finely chopped walnuts
- 1/4 cup finely chopped fresh sage
- 1 small green apple, peeled and finely diced
- 1 tsp. dried thyme
- 2 tbsp. nutritional yeast
- 1 and 2/3 cups low sodium vegetable broth
- Freshly ground black pepper, to taste
- Preheat the oven to 280°F. Line a baking tray with baking paper. Slice the bread into small, even cubes and spread out in a single even layer on the baking tray. Toast in the oven for 20 minutes. Remove, shake the pan to redistribute the bread cubes, then return to the oven for 10-15 minutes until the bread is completely dried out. Transfer to a mixing bowl and set aside. Turn oven up to 375°F.
- Place the onion in a small frying pan along with 1/2 a cup of water. Sauté over a medium heat for 5-7 minutes, until onions are soft and most of the liquid has evaporated. Add the onion to the bowl with the bread, then add all remaining ingredients. Stir well to ensure that everything is evenly distributed and that all bread pieces have absorbed some of the liquid.
- Transfer mixture to a baking dish, and drizzle any remaining liquid evenly over the top. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for a further 15 minutes. Once cooked, remove the stuffing from the oven and allow to stand for 5 minutes before serving.
Prepared stuffing will keep, refrigerated, for up to 48 hours. It is not suitable for freezing.