Multigrain stuffing with Apples and currants

A rustic hearty loaf of bread works best for this recipe. Multigrain Stuffing With Apples and Currants is a surprising source of iron.

Ingredients

1 loaf multigrain bread with nuts
2 tablespoons olive oil
2 1/2 cups chopped onion
6 ribs celery, chopped
1 green apple, cored and
finely chopped
2 1/4 cups low-sodium chicken stock
1/8 teaspoon turmeric
3 tablespoons dry mustard
2 tablespoons coriander
2 tablespoons fennel seed
1/2 teaspoon ginger
1 teaspoon salt
1/2 cup chopped flat-leaf parsley
3 tablespoons chopped
fresh thyme leaves
3 tablespoons chopped
fresh sage leaves
1/3 cup dried currants
1 egg white
Cooking spray

Directions

1. Remove crusts from bread and cut into -inch squares. Place bread cubes in a large bowl.

2. In a large skillet, heat olive oil. Add onions, celery, and apple with cup chicken stock. Cook, stirring occasionally, until soft, about 15 minutes. Meanwhile, in a small bowl, combine turmeric, mustard, coriander, fennel seed, ginger, and salt. Stir into onion mixture and combine with bread cubes. Add parsley, thyme, sage, and currants.

3. In a small bowl, whisk egg white into remaining 1 cups chicken stock. Pour stock over the stuffing and stir until bread absorbs the stock.

4. Coat the inside of a 9"x13" baking dish with cooking spray, then transfer the stuffing to the dish.

5. Heat oven to 350*F. Cover stuffing with aluminum foil and cook 15 minutes. Remove foil and cook another 20 minutes until stuffing is heated through and the top is just browning.

Make-ahead tip Complete steps 1 through 4 the day before. Cover with plastic wrap and store in the refrigerator. Let sit at room temperature for 30 minutes before cooking.