Roasted California Grape Stuffing with Candied Walnuts
Every Thanksgiving needs a good stuffing recipe. And this one is a 100 out of 10.
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 9x13 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.