Roasted Triple-Onion Stuffing
17
- Prep Time25 min
- Total Time1 h
- Makes16 cups
(Photo: iStock)
Onion lovers, this one is for you! We loaded this much-loved recipe with a mixture red and green onions, as well as shallots. Roasting the onions and adding hearty dashes of poultry seasoning and a hint of celery salt give the stuffing a fuller taste.
Ingredients
675-g loaf white sandwich or sourdough bread
6 large shallots
1 large onion
2 unpeeled garlic cloves
2 tbsp olive oil
pinch salt
pinch ground black pepper
4 green onions
2 stalks celery
1 apple
1/3 cup butter, melted
2 tbsp poultry seasoning
2 tsp celery salt
Instructions
Preheat oven to 350F (180C). Leave crusts on bread, if you wish. Slice bread into small cubes no larger than 1/2 in. (1 cm). They should measure 12 to 14 cups (3 to 3.5 L). Spread out on 2 large baking sheets. Bake in preheated oven, stirring occasionally, until lightly toasted, about 15 min.
Meanwhile, coarsely chop shallots and red onion. Place in a medium-size bowl. Add garlic. Drizzle with oil and sprinkle with salt and pepper. Mix well.
Once bread is toasted, turn into a very large bowl or 2 bowls. Increase temperature to 400F (200C). Spread shallots, onion and garlic on one of the warm baking sheets. Roast in centre of oven until soft and fragrant, 20 to 25 min.
Meanwhile, thinly slice green onions. Chop celery. Peel apple only if you wish. Cut into quarters, slice out and discard core, then coarsely chop. Melt butter.
When onions are done, remove garlic from pan. Discard skins. Then, using a fork, mash garlic. Add cooked onions, garlic, green onions, celery and apple to bread. Drizzle with butter. Sprinkle with poultry seasoning and celery salt. Mix well.
Reduce temperature to 350F (180C). Transfer stuffing to a 9 × 13-in. baking dish. Cover with foil. Bake in bottom third of oven for 15 min. Remove foil and stir. Continue baking, uncovered, until hot, about 15 more min.
Nutrition (per serving)
Calories 176, Protein 3.8g, Carbohydrates 24.8g, Fat 7.2g, Fibre 1.8g, Sodium 546mg.
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