PUMPERNICKEL/RYE BREAD STUFFING WITH APPLE, WALNUTS, AND RAISINS
Make and share this Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 10 cups
Number Of Ingredients 12
Steps:
- In a big skillet, melt butter over medium heat; add in the onion; cook, stirring often, until softened, about 3 minutes.
- Add in apples and celery; cook/stir until the onions are golden brown, about 10 minutes.
- Stir in walnuts and raisins.
- Transfer the onion-apple mixture to a bowl; add in pumpernickel and rye bread cubes; toss, sprinkling with apple cider.
- Gradually stir in about ½ cup broth, until stuffing is evenly moistened but not soggy.
- Season with salt and pepper to taste.
- Transfer to a lightly buttered casserole dish, sprinkle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes (uncover the last 15 minutes if you want a crusty-topped stuffing).
SAUSAGE, APPLE AND RYE-BREAD STUFFING
Steps:
- Preheat oven to 375°F and butter a 3- to 4-quart shallow baking dish. Cut bread into 1/2-inch cubes. In 2 shallow baking pans arrange bread in one layer and toast in upper and lower thirds of oven until golden, 10 to 15 minutes.
- Quarter kielbasa lengthwise and cut crosswise into 1/4-inch-thick pieces. Chop onions and celery and mince garlic. In a large heavy skillet brown kielbasa over moderate heat, stirring occasionally, and transfer with a slotted spoon to paper towels to drain. To skillet add 6 tablespoons butter (do not discard any fat in skillet) and cook onions, celery, and garlic over moderately low heat, stirring, until celery is crisp-tender.
- Finely chop apples. Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened. Mince parsley. In a large bowl toss together bread, kielbasa, vegetable mixture, parsley, broth, and salt and pepper to taste and transfer to baking dish. Stuffing may be made 1 day ahead and cooled completely before being chilled, covered.
- Dot stuffing with remaining 2 tablespoons butter and bake, uncovered, in middle of oven until golden, about 30 minutes. (Stuffing may be baked while making gravy for roast goose)
RYE PUMPERNICKEL STUFFING
Categories Onion Side Bake Thanksgiving Quick & Easy Stuffing/Dressing Root Vegetable Turnip Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Spread bread cubes in 2 large shallow baking pans and bake, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl. 3While bread is drying in oven, cook onions in 1/2 stick butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 20 minutes, then add garlic and cook, stirring occasionally, 1 minute. Add onion mixture to bread, reserving skillet. Add turnips, broth, and 2 tablespoons butter to skillet, then simmer, covered, until tender, 5 to 8 minutes.
- Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
- Add turnip mixture, parsley, salt, and pepper to bread and toss until combined well. Spoon stuffing into baking dish. Cut remaining 2 tablespoons butter into bits and dot over top of stuffing. Bake stuffing, covered tightly with a sheet of buttered foil (buttered side down), in upper third of oven until heated through, 15 to 20 minutes. Remove foil and bake stuffing until top is lightly browned, 10 to 15 minutes more.
RYE BREAD STUFFING
Provided by Ian Knauer
Categories Bread Garlic Side Sauté Thanksgiving Dinner Stuffing/Dressing Apple Caraway Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with racks in upper and lower thirds.
- Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
- Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
- Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
RYE BREAD STUFFING
The original version of this recipe comes from the Dec/Jan 1997 issue of Taste Of Home magazine. I have since added the sage flavored sausage, and will either skip the mixed nuts or add only pecans. I get wonderful compliments on this stuffing every time i serve it, and the best compliments are when i'm asked to share the recipe or bring the stuffing to the next holiday. Be sure to use 3/4 light rye to 1/4 dark rye, or substitute all light rye, so the rye doesn't overpower. In this combination the flavor is not too strong, just enough that friends and family recognize it as something extra special you've done with your dressing. We've also been successful making this recipe gluten free by using gluten free white bread, broth and the regular flavor of Jimmy Dean Sausage.
Provided by Tinkerbell
Categories Pork
Time 1h40m
Yield 11 cups of stuffing, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Toss bread cubes in a large bowl.
- In a skillet, cook and crumble sausage just until cooked thru.
- Remove to paper towels to drain.
- To same skillet, add onion, apples, celery, garlic and butter.
- Saute until apples and vegetables are tender.
- Add both the onion mixture and sausage to bread.
- Add nuts (if desired), seasonings and enough broth to moisten.
- Cover and refrigerate til ready to bake.
- Stuff turkey just before baking.
- Bake any additional stuffing separately in a greased 2 quart casserole dish.
- Or bake all stuffing separately in a greased 13x9x2 baking dish.
- To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.
Nutrition Facts : Calories 452.1, Fat 25.1, SaturatedFat 10.9, Cholesterol 50.7, Sodium 1632.8, Carbohydrate 43.7, Fiber 5.8, Sugar 8.5, Protein 13.4
APPLE WALNUT STUFFING
Use this to stuff turkey,pork chops,lamb,chicken, any thing you want! This completes a holiday meal!
Provided by Sharon123
Categories Apple
Time 1h
Yield 4 1/2 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender.
- Combine apples, bread cubes, and next 4 ingredients in a large bowl; stir in vegetable mixture, egg, and remaining ingredients.
- Spoon into a lightly greased 11x7x1 1/2-inch baking dish.
- Bake at 350* for 30 minutes.
- Yield: 6 servings (4 1/2 cups).
APPLE RYE DRESSING
Make and share this Apple Rye Dressing recipe from Food.com.
Provided by Sassy J
Categories Pork
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, cook the sausage, celery and onions over medium heat until meat is no longer pink; set aside.
- In a large bowl, toss the bread cubes with butter and seasoned salt. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 300 degrees for 10-15 minutes or until lightly toasted.
- In a large bowl, combine the sausage mixture, apples, walnuts, raisins, apple juice and water. Add toasted bread cubes; stir to combine; adjust seasoning with salt and pepper.
- Transfer to a greased 13x9-in. baking dish (will be very full); Cover and bake at 350 degrees for 50 minutes, uncover and bake 5-10 more minutes, until bread lightly browned.
Nutrition Facts : Calories 411.1, Fat 23.3, SaturatedFat 8.6, Cholesterol 55.9, Sodium 360.7, Carbohydrate 37.5, Fiber 4.5, Sugar 14.9, Protein 15.2
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