Wheat-Berry Stuffing with Pearl Onions

• 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

1. Preheat oven to 350F.
2. 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.
3. Croutons may be made 1 day ahead and kept, covered, at room temperature.
4. 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.
5. Transfer wheat berries to a large shallow baking dish.
6. While wheat berries are cooking, in a large saucepan of boiling water blanch onions 3 minutes.
7. Drain onions and when cool enough to handle, peel.
8. In a large skillet melt butter over moderately high heat and saute onions, stirring occasionally, until golden, 15 to 20 minutes.
9. Chop parsley and add with onions to wheat berries.
10. Wheat-berry mixture may be made 1 day ahead and chilled, covered.
11. Bring mixture to room temperature before proceeding.
12. Add croutons and broth to wheat-berry mixture and toss to combine well.
13. Bake stuffing in middle of oven, uncovered, 30 minutes, or until top is slightly crisp.

countrystyle, berries, pearl onions, butter, flatleafed parsley, chicken broth

Taken from www.epicurious.com/recipes/food/views/wheat-berry-stuffing-with-pearl-onions-15697 (may not work)