Multigrain Stuffing With Nuts and Dried Fruit

• 9 tablespoons unsalted butter, plus more for the baking dish
• 2 medium onions, diced
• 2 medium firm cooking apples (such as Cortland), chopped
• 1 tablespoon minced fresh thyme
• Kosher salt and freshly ground pepper
• 1/2 cup slivered almonds
• 1/2 cup walnuts, chopped
• 1/4 cup sunflower seeds
• 1/4 cup dried blueberries
• 1/4 cup dried cranberries
• 4 cups low-sodium vegetable broth
• 2 large eggs
• 1/4 cup chopped fresh parsley
• 16 cups stale multigrain bread cubes

1. Preheat the oven to 375 degrees F and butter a 3-quart baking dish.
2. Melt 8 tablespoons butter in a large skillet over medium heat.
3. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes.
4. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries.
5. Add the broth and bring to a simmer.
6. Whisk the eggs and parsley in a large bowl.
7. Add the bread, then pour in the broth mixture and toss.
8. Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter.
9. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
10. Photograph by Kana Okada

unsalted butter, onions, cooking apples, thyme, kosher salt, almonds, walnuts, sunflower seeds, blueberries, cranberries, lowsodium, eggs, parsley, bread cubes

Taken from www.foodnetwork.com/recipes/food-network-kitchens/multigrain-stuffing-with-nuts-and-dried-fruit-recipe.html (may not work)