Wheat-Berry Stuffing with Pearl Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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It will take about 45 minutes to peel the pearl onions for this recipe. If you're strapped for time, you can substitute 1 1/2 pounds of thawed frozen pearl onions, which won't need to be blanched. Ingredients:
12 slices country-style white bread |
2 cups wheat berries |
2 pounds pearl onions (see note, above) |
1 stick (1/2 cup) unsalted butter |
1 cup packed fresh flat-leafed parsley leaves |
1 1/2 cups chicken broth |
Directions:
1. Preheat oven to 350°F. Cut bread into 1/2-inch pieces and in a large shallow baking pan toast in one layer in middle of oven until just dry, about 15 minutes. Croutons may be made 1 day ahead and kept, covered, at room temperature.
2. In a 4-quart kettle three fourths full of boiling water (do not salt water) cook wheat berries, uncovered, until tender, about 1 hour, and drain in a large sieve. Transfer wheat berries to a large shallow baking dish.
3. While wheat berries are cooking, in a large saucepan of boiling water blanch onions 3 minutes. Drain onions and when cool enough to handle, peel. In a large skillet melt butter over moderately high heat and sauté onions, stirring occasionally, until golden, 15 to 20 minutes. Chop parsley and add with onions to wheat berries. Wheat-berry mixture may be made 1 day ahead and chilled, covered. Bring mixture to room temperature before proceeding.
4. Add croutons and broth to wheat-berry mixture and toss to combine well. Bake stuffing in middle of oven, uncovered, 30 minutes, or until top is slightly crisp.
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