Whole Grain Stuffing

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

26 Ratings
Directions for: Whole Grain Stuffing


3 Tbsp of olive oil

1 onion, chopped

1 carrot, chopped

4 clove of garlic

½ cup white wine

1 cup of raisins

1 cup of dried apricots, chopped

1 Tbsp of fennel seed

1 cup of wheatberries

8 cup of chicken stock

2 cup of frozen cranberries

Salt and pepper


1. Place a medium saucepan over medium-high heat. Add oil and then onions, carrots and garlic. Sauté until they begin to soften and caramelize. Add wine, raisins, apricots and fennel seeds. Cook until liquid has absorbed. Add wheatberries, cranberries and salt and pepper and bring to a simmer. Cover with a lid and cook until all of the liquid has been absorbed and the wheatberries are tender. Adjust seasoning and serve.

See more: Christmas, Dinner, Vegetables, Saute, Winter, Side, North American


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