Wheat Stuffing Food

HEARTY WHOLE WHEAT STUFFING

Steps:

• Cut bread into cubes and set aside in a large bowl. (Bread crumbs need not be dried.).
• Peel onion and garlic cloves. Wash all vegetables and clean seeds from red pepper.
• Slice onions, garlic, celery, red pepper, and mushrooms, discarding the stems.
• Saute onions and celery in olive oil for several minutes, slowly stirring in half the spices (except for sage).
• Add garlic, red pepper, and remainder of spices, continuing to saute vegetables.
• Add mushrooms and continue to stir all vegetables as they cook. Add more olive oil as needed.
• Scramble eggs in a separate bowl. Remove vegetables from burner before onions brown.
• Add vegetables to bread cubes in bowl and stir. Add broth and continue to stir until moist.
• Add eggs and sage to stuffing mixture in bowl and mix until evenly distributed.
• Spray or wipe baking pans with olive oil. Place and distribute bread crumb mixture in pans.
• Preheat oven to 350 degrees and bake dressing mixture in hot oven for 20-30 minutes (uncovered).
• Remove stuffing from oven once it is crisp and lightly browned on top but still moist inside.
• Cover with foil and keep stuffing warm until it is ready to serve.

CLASSIC GLUTEN-FREE STUFFING

Steps:

• Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl. Heat the stock in a small pan on high heat until boiling. Reduce the heat and set to simmer on the back burner.
• Beat the eggs together in a bowl.
• Set a large saute pan on medium-high heat and warm the oil and butter. When the liquids move around the pan easily, add the celery and onion. Cook, stirring, until soft and translucent, about 7 minutes.
• Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute. Add the celery mixture to the bread cubes and toss to combine. Transfer to a 3-quart casserole pan.
• Pour a few tablespoons of the hot stock into the beaten eggs and quickly stir until the stock is incorporated. Slowly add the remaining stock, continuing to stir.
• Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil.
• Bake the stuffing for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes more. A toothpick inserted in the middle should come out clean.
• Cover with gravy, immediately.

ROASTED POUSSINS WITH GREEN-WHEAT STUFFING

Steps:

• Make green-wheat stuffing:
• Soak wheat in a bowl of cold water, skimming off any debris that floats to the surface and changing water twice, 20 minutes total. Drain well in a sieve.
• Cook wheat, uncovered, in a 3- to 4-quart pot of salted boiling water , stirring and skimming occasionally, until just tender, 12 to 15 minutes; drain well in a sieve and transfer to a bowl.
• While wheat is boiling, cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring frequently, until softened, about 7 minutes. Add coriander, ginger, cinnamon, salt, and pepper; cook, stirring, 1 minute more; stir into drained wheat with currants and pine nuts. Cool stuffing completely, about 20 minutes.
• Stuff and roast poussins:
• Put oven rack in middle position and preheat oven to 450°F. Rinse poussins inside and out and pat dry. Cut out necks if attached and discard. Sprinkle salt and pepper inside and outside of birds, then stuff each body cavity with 1/2 cup stuffing. Spoon remaining stuffing into a small baking dish and cover with foil, then set aside. Tie legs together with string and arrange poussins, without crowding, on rack in pan. Brush melted butter generously over poussins, reserving remainder for basting.
• Roast poussins, basting occasionally, until deep golden, 30 to 35 minutes. Reduce oven temperature to 375°F and roast until a thermometer inserted into a thigh (avoiding bone) registers 180°F, and into the stuffing, 165°F, about 10 to 20 minutes more. Transfer poussins to a platter, reserving pan, and loosely cover with foil. Reheat reserved stuffing in oven while making jus.
• Make jus:
• Remove rack from pan and tilt pan so fat and juices accumulate in one corner. Carefully spoon off almost all of fat. Straddle pan across 2 burners; add broth and water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Transfer to a 1- to 2-quart saucepan and simmer until reduced to about 1/2 cup, 3 minutes. Stir cornstarch mixture; stir into sauce and simmer 1 minute. Add lemon juice; season with salt and pepper to taste, then pour jus through a fine-mesh sieve into a gravy boat. Cut off string and serve poussins with jus and additional stuffing.
• *Available at kalustyans.com.

WHOLE-WHEAT-BREAD-AND-APPLE STUFFING

Steps:

• Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
• Melt butter in a large skillet over medium-high. Add onions, fennel, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, apple, rosemary, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
• Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Add onion mixture to bowl with toasted bread; add parsley. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top.

ROAST CHICKEN WITH RICE AND WHEAT BREAD STUFFING

Steps:

• In medium sauce pan bring 2 cups of chicken broth and 1/4 cup butter to boil. Add 1 cup uncooked rice. Cover and reduce to simmer, stirring occasionally.
• Finely dice onion and carrots. In medium skillet heat 3 tbs olive oil over medium low heat. Add carrots and onion with a dash of salt. Sweat vegetables till onions are soft and opaque.
• Remove crusts from 12 oz whole wheat bread. Cut bread up into small squares. Lay on cookie sheet and toast in oven at 200 degrees F.
• Remove bread from oven when well toasted but not burnt. In Large mixing bowel, roughly crumble bread. (Doesn't have to be fine bread crumbs.) Combine with cooked rice, salt, paprika, pepper, sage, tarragon, carrots, onions and walnuts. Add 1 cup chicken broth to soften stuffing.
• Stuff your 5lb roasting hen with stuffing. Tie legs together with kitchen string. Put in a large enough roasting pan so grease won't spill out as bird cooks.
• Sprinkle outside of bird with a little salt, pepper, sage, paprika and tarragon.
• Cover with foil and roast in oven at 350 degrees F for 2 1/2 to 3 hrs or until juices run clear at leg, thigh joint. Uncover in the last 30 to 40 minutes of roasting to allow skin to get crispy.
• Allow bird to rest 15 minutes before carving.

WHOLE-WHEAT STUFFING WITH TURKEY SAUSAGE

Steps:

• Preheat oven to 200 degrees. Arrange bread on a parchment-lined baking sheet. Bake until dried out, about 8 minutes. Let cool.
• Raise oven temperature to 350 degrees. Heat oil in a large nonstick skillet over medium-high heat. Brown sausage, breaking up meat with a wooden spatula, for 4 minutes. Stir in celery, garlic, and onion. Reduce heat to medium. Cook, covered, stirring occasionally, until vegetables are soft, 10 to 12 minutes. Let cool slightly.
• Combine bread, sausage-vegetable mixture, stock, egg, parsley, thyme, and sage in a large bowl. Transfer stuffing to an 11-inch oval baking dish. Cover with parchment-lined foil. Bake for 45 minutes. Turn on broiler. Uncover stuffing, and broil 9 to 10 inches from heat source until top is golden brown and crunchy, about 1 minute. Let stand for 5 minutes before serving.

MIDWESTERN WHOLE WHEAT DRIED FRUIT STUFFING

Steps:

• Preheat oven to 250°F. Arrange bread slices on oven rack and bake until very dry but not brown, about 30 minutes. Transfer bread to very large bowl.
• Coarsely crumble bread. Mix in cherries, raisins, currants and prunes. Melt butter in heavy large skillet over medium-low heat. Add onions and sauté until golden and tender, about 15 minutes. Add to stuffing. Mix in thyme. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Mix in eggs.
• To bake stuffing in turkey:
• Mix 3/4 cup broth into stuffing. Fill main turkey cavity with stuffing. Mix enough broth into remaining stuffing to moisten (about 3/4 to 1 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
• To bake all stuffing in pan:
• Preheat oven to 350°F.Butter 13 x 9 x 2-inch baking dish. Mix 2 3/4 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is crisp, about 15 minutes.

GLUTEN-FREE STUFFING

Steps:

• Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add celery and onions; cook and stir until tender, 8-10 minutes. Stir in parsley, salt, sage, poultry seasoning, thyme and pepper. In a large bowl, toss bread cubes with vegetable mixture. Combine eggs and broth; add to bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake for 40 minutes. Uncover and bake until a thermometer inserted in center reads 160°, 15-20 minutes.