Ingredients
- 150 grams bread, cubed and dried, is dry wt, about 3 cups
- 335 grams wheatberries., 12oz
- ⅝ kilogram pearl onions, blanch, = 1/2 lb or use 3 onions, coarsely chopped
- 110 grams butter, unsalted, = 1 cube
- 60 grams parsley 1/2 c for 8, chopped, 1/2c
- 355 milliliters chicken stock, =1 1/2cups
Directions
1. Cook wheat berries in unsalted boiling water, uncovered, until tender, about 1 hour. Drain in a sieve. Transfer to a large shallow baking dish. |
2. While wheat berries are cooking, blanch* shallots. Peel. Sauté onions until golden. Combine wheat berries, onions and parsley. May be made 1 day ahead and chilled, covered. Bring mixture to room temperature before proceeding. |
3. Preheat oven to 350*F/175*C/GM4. |
4. Add bread and broth to wheat berry mixture and toss to combine well. Bake stuffing, uncovered, 30 minutes or until top is slightly crisp. makes about 12 cups, serving 8 generously. |
5. NOTE: Blanch means to place shallots into salted, boiling water. Have ready a large bowl of ice water nearby. When water just begins to boil again, quickly strain into sieve or collander and then dump shallots into ice water. The ice water stops the cooking process and also makes it easier to peel the shallots. |
6. This works for any vegetable/fruit. It is useful as an initial cooking, so when the guests arrive the vegetables will only take a few minutes more to fully cook. It also inhances the coloring of the vegetables, except for radishes, so is a good idea to do if raw vegetables are used in a dish. And, as with the shallots, it makes it easier to peel. |
 Notes:Original serves 8. Stuffs one 13 pound turkey. Serving Ideas:Original serves 8 |
Categories
Stuffing, dressing, pearl onions, thanksgiving, wheatberry
Stuffing, dressing, pearl onions, thanksgiving, wheatberry
Keywords
Stuffing, dressing, wheatberry, pearl onions, thanksgiving
Stuffing, dressing, wheatberry, pearl onions, thanksgiving
Wheat-Berry Stuffing with Pearl Onions. To import, drag image to your MacGourmet recipe box.