Sauerkraut Rye Bread Stuffing Food

RYE BREAD STUFFING

Rye Bread Stuffing image

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

Ingredients

1 lb day-old light rye bread, cubed
1/2 lb day-old dark rye bread, cubed
1 lb sage flavored sausage, Jimmy Dean brand recommended
1 1/2 cups onions, chopped
2 large cooking apples, peeled and chopped
1 cup celery, chopped
4 garlic cloves, minced
1/2 cup butter or 1/2 cup margarine
3/4 cup salted mixed nuts, chopped (optional)
2 tablespoons dried parsley flakes
2 teaspoons salt
2 teaspoons dried thyme
1 1/2 teaspoons rubbed sage
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 -3 1/2 cups chicken broth

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

SAUERKRAUT RYE BREAD

Sauerkraut Rye Bread image

I haven't tried this one, but it sounds too interesting to ignore, so I hope to try this soon. It's a bread machine recipe, but I will make it by hand. From Taste of Home's Quick Cooking (Premiere Issue)

Provided by Vino Girl

Categories Yeast Breads

Time 1h40m

Yield 1 two-pound loaf

Number Of Ingredients 11

Ingredients

3/4 cup water, plus
1 tablespoon water
2 tablespoons molasses
2 tablespoons butter or 2 tablespoons margarine, softened
1 cup sauerkraut, well drained and chopped
1 tablespoon caraway seed
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 cup rye flour
2 cups bread flour
2 1/4 teaspoons active dry yeast (1 package)

Steps:

In bread machine pan, place all ingredients in order suggested by manufacturer; select the basic bread setting.
Choose light crust color and 2 pound loaf size if available.
Bake according to bread machine directions.

Nutrition Facts : Calories 1769, Fat 28.9, SaturatedFat 15.3, Cholesterol 61.1, Sodium 4670.7, Carbohydrate 337.8, Fiber 27.9, Sugar 53.4, Protein 43.5

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