Grape Nuts — a crunchy cereal mainly made with whole grain wheat flour and malted barley flour — made its debut way back in 1897. More than a century later, it’s still on supermarket shelves nationwide, and hundreds of recipes have been created that include the cereal as an ingredient.
Here’s a look back at a few of the recipes for Grape Nuts stuffing that have been published in newspapers over the years!
Grape Nuts stuffing for turkey (1982)
2 large onions, chopped 4 cloves garlic, minced (optional) 2 to 3 cups chopped celery 1/2 pound butter 2 to 3 tablespoons rubbed sage 1 teaspoon marjoram 2 teaspoons oregano 2 cups chopped apples 1-1/2 cups chopped pecans or filberts 1-1/2 cups coarsely chopped plumped dried raisins and apricots 4 cups Grape Nuts cereal 3/4 cup dry sherry 3 eggs, beaten Salt, pepper Hot stock or water
Saute chopped onions, garlic and celery in butter until translucent. Add sage, thyme, marjoram and oregano and continue to saute for a few minutes. Add apples, nuts, raisins and apricots, Grape Nuts, sherry and eggs. Season to taste with salt and pepper.
Add hot stock or water until the mixture is well moistened. Stuff bird lightly. Spoon any excess casserole and cake at 325 degrees F until done, about 1 hour. Moisten stuffing in casserole several times during baking period with pan drippings. Makes about 8 cups.
Holiday Grape Nuts stuffing (1976)
2-1/2 cups minute rice 2 cups chopped celery and celery leaves 1/2 cup chopped onion 1/2 cup butter or margarine 4 cups water 1 tablespoon salt 1 teaspoon poultry seasoning 1/8 teaspoon pepper 1-1/2 cups Post’s Grape Nut cereal
Saute rice, celery, and onion in butter until lightly browned. Gradually add water and seasonings. Bring to a boil. Cover; remove from heat and let stand for 4 minutes. Stir in cereal and let stand 1 more minute. Makes 8 cups — enough for a 12-pound turkey, or double the recipe for a large turkey. Any remaining stuffing can be baked separately in a casserole.
Saute onion in the margarine until tender but not browned. Combine with the cereal and seasonings in a bowl; toss to mix thoroughly. Use for Chicken Divan or as stuffing for roast chicken or pork chops. Makes 2 cups.
Grape Nuts stuffing (1936)
1 cup Grape Nuts 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon powdered sage 2 tablespoons grated onion 2 cups riced potatoes 1/2 cup milk 1 egg, well beaten 1/2 cup melted butter or bacon drippings
Combine Grape Nuts, seasoning, onion, and potatoes. Add milk to egg; add to Grape Nuts mixture and stir well; then add butter. Use for stuffing fowl. Stuff loosely. Makes enough stuffing for 1 fowl. (Double this recipe to make stuffing for a small turkey.)
1 large eggplant 1 tablespoon chopped onion 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons bacon fat 2-3 cups Grape Nuts 1/2 cup canned tomato pulp 1/4 cup finely chopped broiled bacon 1 egg, slightly beaten 1/4 cup grated American cheese, if desired
Parboil the eggplant for 5 minutes. Cut it in halves lengthwise and scoop out the center, leaving a shell about 1/2-inch thick. Chop removed portion (about 4 cups) and saute with onion, salt and pepper in bacon fat for 10 minutes. Add the Grape Nuts, mix well, then add the remaining ingredients. Refill the shells with the mix, and sprinkle with a few additional Grape Nuts. Bake in a hot oven (400 F) for 30 minutes. Serves 6.