Name: Country-Bread Stuffing with Parmesan, Raisins and Pine Nuts
Yield: 10 to 12 Servings
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 basil; 4 large eggs, beaten to blend; Canned low-salt chicken broth

Skip to main content

Recipe notes

Back to top