Rosemary Whole Wheat Stuffing with Figs and Hazelnuts
Ingredients
- 1 20-oz. loaf whole-grain bread, cut into 1/2-inch cubes
- 1 1/2 cups blanched hazelnuts, coarsely chopped
- 3/4 cup tawny port
- 1 cup dried figs, finely chopped
- 1/2 cup dried sweetened cranberries
- 5 Tbs. olive oil, divided
- 2 small onions, finely chopped (2 cups)
- 6 cloves garlic, minced (2 Tbs.)
- 1 tsp. finely chopped fresh rosemary
- 2 1/2 cups low-sodium vegetable broth
Instructions
Rosemary Whole-Wheat Stuffing with Figs and Hazelnuts serves 12 original recipe by Vegetarian Times.
Organization Tags
Tags easily organize your Recipe Library
Comments