Roasted California Grape Stuffing with Candied Walnuts
By Sammi Brondo — July 24, 2024
Every Thanksgiving needs a good stuffing recipe. And this one is a 100 out of 10.
WHAT’S YOUR FAVORITE THANKSGIVING DISH?
Mine is easily the stuffing.
Growing up, I always joked that I’d trade classic Thanksgiving dishes for other meals instead. Instead of turkey, I’d do chicken fingers. And no pie – I’ll take cake instead.
But the stuffing was always something I loved.
So trust me when I say that this version with roasted California grapes and candied walnuts is one of the best I’ve ever had.
Roasting California grapes intensifies their flavor and caramelizes their natural sugars. They’re soft, tender, juicy and so delicious.
They add a complementary sweetness to this typically savory dish.
When in season, we always have California grapes in my house – whether my toddler is snacking on them (sliced of course!) or I’m adding them a recipe, they’re truly the most versatile ingredient.
The candied walnuts add a delicious sweetness and crunch to the recipe too. Plus, these quick candied walnuts can be made in just about 10 minutes.
This stuffing also uses onion and celery to add some savory flavor. It has a touch of Worcestershire sauce to really highlight the flavor, and dried rosemary which gives it a traditional Thanksgiving spin.
Honestly though, Thanksgiving or not, I highly recommend making this.
It’s perfect for any fall or winter holiday or get together. It’s a warming, delicious and nourishing dish that makes enough to serve plenty.
Preheat oven & chop veggies
Preheat the oven to 400 F. Grease a 9×13 baking dish.
Chop onions and celery and set aside grapes.
Sauté ingredients
Add 2 tablespoons of olive oil to a large pan over medium high heat. Add the minced garlic and onion and sauté until fragrant, about 5 minutes.
Add the California grapes, celery, salt, and pepper and continue to cook, stirring occasionally, for another 5 minutes, until soft. Remove from heat and set aside.
In a large bowl, whisk together the vegetable broth, eggs, and Worcestershire sauce. Set aside.
Prepare candied walnuts
In a small saucepan, add the butter, sugar and chopped walnuts. Stir frequently, until the butter is melted, and the walnuts are well covered. Add walnuts to a parchment-lined baking sheet. Using your hands, spread the walnuts into an even layer and let them set for about 5 minutes.
Tear bread into 1-inch pieces
In a small bowl, tear the small loaf sourdough bread into 1-inch pieces or about 5-6 cups.
Add bread and ingredients to baking dish
Add the bread to the baking dish. Add in the California grapes and celery mixture, 3/4 cup of the candied walnuts, rosemary, and vegetable broth mixture. Mix to combine (*if you find it easier, you can do this in a large bowl and then transfer to the baking dish).
Bake for 35 min
Bake in the preheated oven for 35 minutes. Pour the remaining 1/3 cup of vegetable oil over the stuffing.
Turn the heat up to 425 and bake for another 15 minutes.
Top with walnuts & serve
Top with the remaining 1/4 cup of candied walnuts and serve.
Ingredients
- 2 tablespoons + 2 tablespoons olive oil
- 1/2 white onion diced
- 1 tablespoon minced garlic
- 3 ribs celery thinly sliced
- 2 cups red California grapes
- 1 1/2 cups + 1/3 cup low sodium vegetable broth
- 2 eggs
- 1 tablespoon Worcestershire sauce
- 1 small loaf sourdough bread torn into 1-inch pieces (about 5-6 cups)
- 1 teaspoon dried rosemary
- Salt
- Pepper
Candied walnuts
- 1 tablespoon butter
- 1/4 cup granulated sugar
- 1 cup walnuts roughly chopped
Instructions
- Preheat oven to 400 F. Grease a 9×13 baking dish. Chop onions and celery and set aside grapes.
- Add 2 tablespoons of olive oil to a large pan over medium high heat. Add the minced garlic and onion and sauté until fragrant, about 5 minutes.
- Add the California grapes, celery, salt, and pepper and continue to cook, stirring occasionally, for another 5 minutes, until soft. Remove from heat and set aside.
- In a large bowl, whisk together the vegetable broth, eggs, and Worcestershire sauce. Set aside.
- Prepare the candied walnuts. In a small saucepan, add the butter, sugar and chopped walnuts. Stir frequently, until the butter is melted, and the walnuts are well covered. Add walnuts to a parchment-lined baking sheet. Using your hands, spread the walnuts into an even layer and let them set for about 5 minutes.
- Tear bread into 1-inch pieces: in a small bowl, tear the small loaf sourdough bread into 1-inch pieces or about 5-6 cups.
- Add the bread to the baking dish. Add in the California grapes and celery mixture, 3/4 cup of the candied walnuts, rosemary, and vegetable broth mixture. Mix to combine (*if you find it easier, you can do this in a large bowl and then transfer to the baking dish).
- Drizzle the remaining 2 tablespoons olive oil on top and cover with foil.
- Bake in the preheated oven for 35 minutes. Pour the remaining 1/3 cup of vegetable oil over the stuffing. Turn the heat up to 425 and bake for another 15 minutes.
- Top with the remaining 1/4 cup of candied walnuts and serve.
