Spelt Stuffing | The Jewish Week | Food & Wine

Spelt Stuffing

Spelt isn't suitable for those with celiac disease, but can make a nice substitute for the gluten-intolerant.
Spelt Stuffing

The bread that makes the stuffing has a hint of rosemary. Ronnie Fein/JW

6-8 servings

15 min

1 hr

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12 slices Spelt Right Rosemary Spelt Bread (or 6 cups toasted spelt bread cubes plus 2 teaspoons chopped fresh rosemary)

3 tablespoons vegetable oil

1 medium onion, chopped

2 stalks celery, chopped

1 large, tart apple, peeled, cored and chopped

3/4 cup dried cranberries

1 cup coarsely chopped toasted hazelnuts

1-1/3 cups chicken or vegetable stock

Salt and freshly ground black pepper to taste

  1. Preheat the oven to 350 degrees. Toast the spelt bread slices and cut them into cubes. Place the cubes in a bowl and set aside.
  2. Heat the vegetable oil in a sauté pan over medium heat. Add the onion and celery and cook, stirring frequently, for about 3 minutes.
  3. Add the apple and cranberries and cook for another 2 minutes. Spoon the mixture into the bowl with the bread cubes.
  4. Add the nuts and toss the ingredients to distribute them evenly.
  5. Pour in the stock, sprinkle with salt and pepper to taste. Place the ingredients in a lightly oiled casserole. Bake for about 35 minutes or until the top is browned and crispy.