Harvest Stuffing

California Walnut Board
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 15 mins


5 to 6slices whole wheat bread (8 ounces) (day-old or even stale is okay)
1 to 2tablespoons olive oil
1 1/2cups minced onion
1stalk minced celery
1/2teaspoon salt (possibly more)
1 1/2teaspoons poultry seasoning
1teaspoon minced or crushed garlic
1 1/2cups packed) cooked wild rice
1/2cup dried cranberries
2tablespoons lemon juice
1/2cup water or broth (possibly more)
3/8teaspoon Freshly ground black pepper to taste
1cup minced walnuts, lightly toasted
1cup fresh pomegranate seeds (optional)


  1. Toast the bread until crisp, then cut it into a dice.  Set aside.  Place a large, deep skillet over medium heat and wait about a minute.  Add olive oil and swirl to coat the pan.  Add the onion, celery, salt, and seasoning.  Sauté over medium heat for about 5 to 8 minutes, until onion is translucent and celery is tender.  Add garlic, wild rice, and cranberries, and sauté for another 5 minutes or so.  Stir in the bread and mix to combine.  Sprinkle in the lemon juice and pour in the broth, mixing them both using a large fork.   Adjust salt and pepper to taste.
  3. If you are stuffing a bird, it is now ready.  If you are not planning to bake it inside a bird, check to see if it is moist enough for your taste.  If not, you can add some more broth or water, and transfer it to a lightly greased (or nonstick-sprayed) baking dish, cover tightly with foil, and heat just before serving.  Serve hot, with walnuts mixed in right before serving, and topped with pomegranate seeds, if available.

Recipe by Mollie Katzen.

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load 0
  • Fat 16g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 310mg
  • Potassium 300mg
  • Carbohydrate 34g
  • Fiber 5g
  • Sugars 10g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 8%
  • Calcium 6%
  • Iron 10%