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Oatnut Bread Stuffing

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  • 1 lb Oatnut Bread; preferably from Oroweat, or homemade
  • Non-stick cooking spray
  • 1/2 c Finely shredded carrots
  • 1/2 c Finely sliced fennel bulb; trimmed
  • 1/4 c Chopped scallions with greens
  • Fresh herbs; or poultry seasoning
  • 1/4 ts Pepper
  • 1 c Chopped apple; cored
  • 2 tb Dried cranberries
  • 1/2 ts Mushroom soup base; such as better than bouillon, dissolved in
  • 1/3 c Boiling water
  • 1/2 c Unsweetened applesauce
  • 1 ts Butter BudsŪ; sprinkles or olive oil


Tear bread into small (1/2- to 3/4-inch pieces). Spread into a single layer in a shallow baking pan. Bake in a 300F for 10 to 15 minutes or till dry, Stirring twice. Or let bread stand, covered, at room temperature for 8 to 12 hours.
Spray a 2-quart pyrex (oven-proof and microwave-proof) casserole with nonstick coating. Combine the stuffing ingredients, reserving the liquids. Toss well to mix. Combine the liquids and drizzle onto the stuffing, toss to distribute. Add more water if moister dressing is sdesired.
Bake stuffing at 350F covered for 35 minutes. Uncover and bake until thoroughly heated (15 minutes more). Adjust moisture with water or cover, as desired.
VARIATION: Use a combination of celery and fennel.
NOTES: This recipe was borrowed from Better Homes & Gardens Family Favorites Made Lighter (1992: Meredith Books 0696019809) because it was one of the first books we used for ideas for a heart-healthy diet. We used to start with a cracked wheat bread, add a sprinkling of oat bran for crunch and added 1/4 cup chopped walnuts. Then Oroweat came out with Oatnut: wheat, barley, oats, hazelnuts. That bread plus an apple doubled the fiber. [Per Serving: 160 Calories; 2.5 g total fat; 0 mg cholesterol; 5 fiber; Calories from Fat 13%] > 1998Nov23 eat-lf mailing list
Recipe by: Hanneman : Riverside CA 1990's
Posted to EAT-LF Digest by on Nov 23, 1998, converted by MM_Buster v2.0l.