Country-Bread Stuffing with Parmesan, Raisins and Pine Nuts
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10-12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
nonstick vegetable oil spray 2 14.5 ounce loaves country-style white sourdough bread, crusts trimmed, bread cut into 3/4-inch pieces (about 16 cups) 8 tablespoons olive oil
1-1/2 cups freshly grated Parmesan cheese (about 4-1/2 ounces) 1/4 cup (1/2 stick) butter 2 very large red onions, coarsely chopped (about 1-1/2 pounds)
3-1/2 cups coarsely chopped celery 2 large red bell peppers, coarsely chopped 8 garlic cloves, chopped
4 teaspoons chopped fresh rosemary 4 teaspoons dried oregano 3/4 cup raisins
3/4 cup pine nuts, toasted 1/2 to 3/4 cup thinly sliced fresh basil 4 large eggs, beaten to blend
canned low-salt chicken broth



1 Preheat oven to 400 F. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 tablespoons oil and 1/2 cup cheese; spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl.
2 Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, celery and bell peppers; saute until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minute. Transfer to bowl with bread. Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.

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