This recipe has an international touch, Mediterranean with other spices and herbs. The recipe is vegetarian and with vegan recipes in demand, I thought I can make this stuffing follow the trend. You don't need to bake the stuffing in the oven, I used a round nonstick pan.
Since we are using a different spice mix, make sure to buy these spices ahead of time.
I use zatar spice, you can buy it in a Middle Eastern or Mediterranean Market.
Take 5 slices of the bread and cut them into crouton-size pieces.
Bake in the oven at 375 degrees for about 15 minutes, you need to check after 10 minutes as the oven temperatures vary. Take out when the croutons have changed color and look toasted.
If you toast the bread first and cut it, it makes a mess and does not taste the same.
You can buy regular sourdough bread as well, which is what I prefer.
While the croutons are in the oven, cut the onion, celery and apple.
Get the spices ready from your spice collection. Keep the nonstick pan and oil ready.
Once you have all ingredients ready, heat oil just a little and add onions, celery, and apple, stir gently.
After about 2 to 3 minutes, add the croutons, pineapple and all juices, and stir or turn gently.
After about 3 to 5 minutes, add the chopped walnuts, spices and salt. Cover for about 2 minutes, turn gently and turn off the stove.