Whole Wheat Pignolia (Pine Nut) Stuffing
5 cups cubed whole wheat bread
2 tablespoons butter or margarine
1 cup diced celery
I cup diced carrot
1 3-ounce package Frieda’s Shallots, peeled and thinly sliced, or 1 Leek, trimmed and thinly sliced (white part only)
3/4 cup Frieda’s Pine Nuts, or silvered almonds
1 clove garlic, minced
1 tablespoon Fresh Sage, minced
1 tablespoon Fresh Basil, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 – 1/2 cup white wine
Add bread cubes to a large bowl. In a skillet, melt butter or margarine, then sauté celery, carrot, shallots or leeks, pine nuts or almonds, and garlic over medium heat about 5 minutes or until vegetables are tender. Stir in sage, basil, and salt and pepper. Add to the bread cubes. Toss gently to combine. Drizzle wine over mixture and toss.
Use the stuffing to stuff poultry, winter or summer squash halves, or bell peppers. For a casserole, preheat oven to 350 degrees. Spoon stuffing into a greased casserole dish and bake, covered, for 25 to 30 minutes or till heated through.
Makes 5 1/2 cups stuffing, enough for two roasting chickens.