Iron Chef: Stuffing

This week's Iron Chef turned out to be a twofer for me. I love stuffing so I was stoked to hear that this was the challenge. I've also been needing to use some of the random ingredients I've accumulated and of course those couple of perishable items that really need using. Yeah you know you all have them. An ingredient you bought for a recipe but don't use regularly so you have a 1/2 cup or so sitting in the cupboard doing nothing but taking up space for the next several months. That piece of fruit that rolled behind something on the counter so you didn't eat it while it was prime.
So yeah, this is my cupboard. it's pretty full of stuff and only about 1/3 of it is easily navigable. Enter Iron Chef Challenge.

I decided not to go out for any ingredients for this challenge. It's not like I needed to. I have enough random stuff to make several kinds of stuffing.

This isn't the most beautiful plate of food for sure but it's pretty good and everything was what I already had in the house. With the stuffing I made kidney bean cutlets (replaced chickpeas in the VCON chickpea cutlet recipe) using left over kidney beans. The sauce is VCON Red Wine Roux halved, I had the perfect amount of red wine to use up. And then the stuffing. I don't have a recipe for you but stuffing is good like that.

Almond Apple Bread Stuffing

1 onion, diced
2 medium apples, chopped
1 clove garlic, minced
some thyme, oregano, sage
a pinch cumin and black pepper
1/3 ish cup rye flakes
1/3 ish cup barley flakes
2 cups veg broth
2 ish cups stale bread

Preheat oven to 350. Lightly oil a 9x9" square pan. Saute the onion until softened, add garlic and apples. Cook 7-8 minutes. Add remaining ingredients except bread and bring to boil, reduce heat and simmer for 10 mins. Remove from heat. Stir in bread. Press into prepared pan and bake 30 mins.