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 magazines and newspapers over the years!
Holiday Grape Nuts stuffing (1969)
Ingredients
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 Grape Nuts cereal
Directions
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.
ALSO TRY: 15 easy old-fashioned stuffing recipes
Grape Nuts stuffing for turkey
Ingredients
- 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
Instructions
- 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 stuffing into a casserole dish and bake at 325 degrees (F) until done, about 1 hour.
- Moisten stuffing in casserole several times during baking period with pan drippings.
Recommended Products
As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.
-
Spode Christmas Tree 12-Piece Dinnerware Set, Service for 4 -
Rubbermaid Brilliance Leak-Proof Food Storage Containers with Airtight Lids, Set of 5 (10 Pieces Total) |BPA-Free & Stain Resistant Plastic
-
Delling Appetizer Plates Set - Ceramic 6.5in White Dessert Plates/Serving Plates/Salad Plate- Dinnerware
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 66mgSodium: 300mgCarbohydrates: 34gFiber: 4gSugar: 22gProtein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Variation: Savory cereal stuffing with Grape Nuts flakes (1987)
Ingredients
1/2 cup chopped onion
2 tablespoons margarine
2 cups Post Grape Nuts flakes, slightly crushed
1 tablespoon chopped parsley
1/2 teaspoon poultry seasoning
Dash of pepper
2 teaspoons grated lemon rind
Directions
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.
Old-fashioned variation: Grape Nuts stuffing (1936)
Ingredients
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
Directions
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.)
Grape Nuts stuffed eggplant (1936)
Ingredients
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
Directions
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.
ALSO TRY: Chicken crunch: Oven-baked chicken breaded with stuffing mix
One Response
Stuffing turkeys was such a bizarre and disgusting idea (and dangerous, you could end up with some nice botulism flavored stuffing). I’m glad pretty much no one does it anymore.