Rye Bread Stuffing Recipes

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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



Rye Bread Stuffing image

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

1 (1-pound) unsliced loaf rye bread, cut into 1-inch chunks
1 teaspoon caraway seeds
1 stick unsalted butter, divided
3 cups chopped celery
2 Golden Delicious apples, peeled and chopped
1 medium onion, finely chopped
5 garlic cloves, finely chopped
2 cups chicken stock or reduced-sodium chicken broth

GRANDMA RUTH'S STUFFING

This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.

Provided by Ilene F.

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 30m

Yield 16

Number Of Ingredients 12



Grandma Ruth's Stuffing image

Steps:

  • Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
  • Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
  • In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
  • Loosely pack stuffing inside turkey cavity before roasting.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 44.8 g, Cholesterol 48 mg, Fat 4.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1005.8 mg, Sugar 5 g

2 tablespoons olive oil
1 pound sliced fresh mushrooms
3 stalks celery, diced
2 onions, chopped
1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes
1 (16 ounce) package herb-seasoned stuffing mix
4 eggs, beaten
2 (14 ounce) cans chicken broth
2 teaspoons rubbed sage
2 teaspoons dried thyme
2 tablespoons garlic powder
salt and pepper to taste

PORK CHOPS WITH RYE-BREAD STUFFING

Provided by Amanda Hesser

Categories     dinner, weekday, main course

Time 1h

Yield Serves 6

Number Of Ingredients 11



Pork Chops With Rye-Bread Stuffing image

Steps:

  • Have a butcher cut a generous pocket in each chop or a slit to butterfly the chops for stuffing.
  • Preheat the oven to 350 degrees. In a sauté pan, melt 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Scrape into a large bowl and add the bread crumbs, caraway seeds, parsley, teaspoon salt and 1/4 teaspoon black pepper. Add the beaten egg and mix with a fork until blended.
  • Fill the chops with the stuffing, then seal the pockets with toothpicks. Season on all sides with salt and pepper. Arrange in a braising pan or other shallow baking dish fitted with a lid. Bake, covered, until a thermometer inserted into the thickest part of the meat, not the stuffing, reaches 155 degrees, 40 to 45 minutes.
  • Remove the lid and place the pan under the broiler just until the chops are browned and the temperature in the thickest part of the meat is 160 degrees, 3 to 5 minutes. Transfer to a serving platter and keep warm.
  • Set the braising pan on the stove over medium heat and reduce the pan juices to a thick glaze. Add the remaining tablespoon butter. Stir in the flour and cook for 1 minute. Add the broth and simmer, scraping up the pan drippings, until thick enough to coat the back of a spoon; strain. Season to taste. Serve the pork chops with the sauce.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 24 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 304 milligrams, Sugar 2 grams, TransFat 0 grams

6 bone-in, 1-inch-thick loin chops
3 tablespoons butter
1 medium onion, finely chopped
1 large clove garlic, minced
3 1/2 cups soft rye-bread crumbs (a mix of large and small pieces, without caraway seeds)
1/2 teaspoon caraway seeds
3 tablespoons finely chopped parsley
Salt and pepper
1 large egg, lightly beaten with 3 tablespoons water
1 tablespoon flour
3/4 cup chicken broth

HOMEMADE BREAD STUFFING

This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.

Provided by Mary Guilds

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 1h25m

Yield 16

Number Of Ingredients 9



Homemade Bread Stuffing image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
  • Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
  • Bake in the preheated oven until golden and hot, about 1 hour.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g

1 cup butter
¾ cup chopped onion
1 ½ cups chopped celery with leaves
9 cups soft bread cubes
2 teaspoons salt
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1 teaspoon poultry seasoning, or to taste
½ teaspoon ground black pepper

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



Rye Pumpernickel Stuffing image

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.

1 (1-pound) loaf marble rye (with pumpernickel) bread, cut into 1/2-inch cubes (10 cups)
4 medium onions, chopped (4 cups)
1 stick (1/2 cup) unsalted butter plus additional for greasing pan
2 garlic cloves, finely chopped
1 1/2 pounds turnips (6 medium), peeled and cut into 1/2-inch pieces
2 cups reduced-sodium chicken broth (16 fluid ounces)
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon black pepper

BREAD STUFFING

Make room on your plate for this classic bread stuffing recipe that's the essential side dish for every holiday gathering. With the perfect blend of hearty herbs, buttery goodness and warm, yeasty bread, this Thanksgiving bread dressing recipe will be your family's go-to classic for years to come.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 10

Number Of Ingredients 8



Bread Stuffing image

Steps:

  • Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
  • Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
  • Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1/2 Cup, Sodium 540 mg

3/4 cup butter
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
9 cups soft bread cubes (15 slices)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper

REALLY EASY BREAD STUFFING

Delicious and super simple to make! This is the stuffing to make if you're looking for simplicity in your stuffing. You can use either fresh or stale bread in this recipe.

Provided by Katie

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Yield 5

Number Of Ingredients 6



Really Easy Bread Stuffing image

Steps:

  • Moisten all the bread with as much water as is needed to make moist. Add the onion, seasoning, and salt and pepper. Mix with hands.
  • Place in turkey or in foil and wrap up (which I do) and cook for at least 1 hour, longer if you are cooking it in the turkey. May open the foil for last 15 minutes to make top crusty.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 47.6 g, Fat 3 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 0.7 g, Sodium 619.1 mg, Sugar 4.5 g

1 (1 pound) loaf white bread
1 small onion, chopped
1 teaspoon poultry seasoning
1 pinch salt
1 pinch ground black pepper
¼ cup water

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



Rye Bread Stuffing image

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

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

TO-DIE-FOR THANKSGIVING STUFFING

This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 11



To-Die-For Thanksgiving Stuffing image

Steps:

  • Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
  • In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
  • Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
  • When combined, stuff bird or place in separate large baking dish(es).
  • Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
  • Serves 12 or more as part of a Thanksgiving feast.

1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven)
1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale
1 lb. thick-cut bacon, chopped and browned, fat reserved
8 eggs, lightly beaten
2 large onions, chopped
8 cloves garlic (or more to taste), crushed
2 tbsp. rosemary
1 tbsp. thyme leaves
1 lb. toasted pecans
2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing)
1 cup bourbon

THREE-BREAD STUFFING

Provided by Sandra Lee

Time P1DT1h30m

Yield 8 servings

Number Of Ingredients 13



Three-Bread Stuffing image

Steps:

  • Cut the breads into 1-inch cubes and spread them out onto baking sheets. Leave out overnight to get stale. (Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out).
  • In a large skillet over medium heat, add the butter. When it is melted add the onions, celery, and carrots and season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Turn off the heat and let cool a bit.
  • Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish.
  • Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet. If it seems to dry, add some more broth. Fill the baking dish with the stuffing and top with the Parmesan. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.

1/2 loaf sourdough bread
1/2 loaf rye bread
4 tablespoons unsalted butter plus more for greasing
1 cup frozen chopped onions
3 stalks celery, chopped
2 medium carrots, chopped
Kosher salt and freshly ground black pepper
1 (14-ounce) bag cornbread stuffing
2 cups chicken broth
1 cup turkey gravy
2 large eggs, beaten
1 tablespoon poultry seasoning
1/2 cup grated Parmesan

TURKEY WITH RYE DRESSING

My husband created the recipe for this tempting turkey and delectable dressing. It's a feast that seems like Thanksgiving whenever we enjoy it. He gets lots of recipe requests for this memorable main dish. -Joan Vernon, Riverton Utah

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 10-12 servings (11 cups stuffing).

Number Of Ingredients 18



Turkey With Rye Dressing image

Steps:

  • Toss bread cubes in a large bowl. In a skillet, saute the onion, apples, celery and garlic in butter until apples and vegetables are tender; add to bread. Add the nuts, seasonings and enough broth to moisten. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with some of the oil. Cover lightly with a tent of foil. , Bake at 325° for 4-1/2 to 5 hours or until a thermometer reads 185°, brushing with oil occasionally. Remove all stuffing.

Nutrition Facts :

1 pound day-old light rye bread, cubed
1/2 pound day-old dark rye bread, cubed
1-1/2 cups chopped onion
2 large tart apples, peeled and chopped
1 cup chopped celery
4 garlic cloves, minced
1/2 cup butter, cubed
3/4 cup chopped salted mixed nuts
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 to 3-1/2 cups chicken broth
1 turkey (12 to 14 pounds)
2 tablespoons canola oil

BREAD STUFFING - NOTHING COMPARES WITH THIS!

When DH & I go to the U.S., I always bring home 2 lrg bags of Pepperidge Farm Dressing Mix. Like all of us I expect, I "doctor" it up a bit to suit our preferences. The simple truth is that after many yrs of making many versions of bread stuffing, I finally decided you just can't beat it for flavor & ease of prep. After returning from the U.S. last mo w/my PFDM, DH went to Greece & I was alone at Thanksgiving. While not a holiday here, a local hotel advertised what they called a typical U.S. Thanksgiving meal & served it as a lunch buffet, so a friend & I went to ck it out. I really didn't expect to learn much that would improve my own fare, but I was so wrong! I learned how to make the best bread stuffing I have ever put in my mouth! For me at least, an added bonus was that it has a distinct Eastern European flavor (Czech, Polish or German in my view), will be perfect to accompany our roast duck on Christmas Eve & would also be excellent w/roast pork & turkey. As good as this is, I suspect all 3 countries would love to claim it as their own. I hope you try this & enjoy it. It is just wonderful & I will never make another! Yield & times have been estimated. (Pic will post after Christmas)

Provided by twissis

Categories     Apple

Time 1h

Yield 20 3/4 cup servings, 20 serving(s)

Number Of Ingredients 10



Bread Stuffing - Nothing Compares With This! image

Steps:

  • Put dried cranberries in a 1 cup measuring cup, fill w/boiling water & set aside to plump.
  • Preheat oven to 250°F.
  • Tear dark rye bread into small bite-size pieces & place in oven baking dish lrg enough to have them generally in 1 layer. Allow to crisp somewhat, but not go completely dry & crunchy.
  • While rye bread is crisping, put 2 tbsp olive oil in lrg dutch oven. Saute diced celery 1st for 1 min over med-heat, add diced onion & saute mix till veggies are beginning to soften. Remove from heat & stir in diced apple just to combine.
  • CAUTION: Do not cook further once the apple is added. The apple will cook slightly just by virtue of being added to the hot veggie mix. If you cook further, the apple will likely turn to mush.).
  • Dump entire pkg of seasoned stuffing mix over the apples & then the slightly crisped rye bread atop the stuffing mix.
  • Dot surface as evenly as possible w/8 tbsp of butter or margarine & sprinkle the caraway seeds atop the mixture. .
  • Heat chicken broth or stock to a near boil & pour over all ingredients in the dutch oven. Stir well to combine all ingredients.
  • Drain plumped dried cranberries & reserve the liquid. Stir them GENTLY into the stuffing mixture & use the reserved liquid to add more moisture to the stuffing if you feel it is needed.
  • You are now done w/the recipe. The dressing can be served immediately, stuffed in the duck/turkey or cooked in the oven later. Follow your usual methods for this.

Nutrition Facts : Calories 204.5, Fat 7.7, SaturatedFat 3.5, Cholesterol 12.9, Sodium 753.3, Carbohydrate 28, Fiber 2.4, Sugar 5.5, Protein 6

2/3 cup dried cranberries
1/2 loaf dark rye bread (roughly 1/2 lb, torn in sml bite-size pieces)
3 celery ribs (finely diced)
2 red onions (finely diced)
2 large apples (peeled, cored & diced)
2 tablespoons olive oil
1 (16 ounce) package herb seasoned stuffing mix (Like I said, Pepperidge Farm works for me)
8 tablespoons butter or 8 tablespoons margarine
2 teaspoons caraway seeds
4 cups canned chicken broth (or homemade stock, but I use mine for the gravy)

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



Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins image

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).

8 tablespoons unsalted butter
1 large onion, chopped
3 granny smith apples, peeled, cored, and cut into 1/2-inch cubes
2 medium celery ribs, chopped
1 1/2 cups walnuts, toasted and coarsely chopped
1 cup golden raisin
1/2 lb pumpernickel bread, cut into 1/2-inch cubes and dried overnight
1/2 lb rye bread, cut into 1/2 inch cubes and dried overnight
1/2 cup apple cider
1/2-1 cup turkey broth or 1/2-1 cup chicken broth, as needed
salt
fresh ground black pepper

SAUSAGE, APPLE AND RYE-BREAD STUFFING

Categories     Fruit     Herb     Pork     Side     Bake     Christmas     Apple     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 9



Sausage, Apple and Rye-Bread Stuffing image

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)

12 light rye bread slices (about 1 pound)
1 pound smoked kielbasa (not low-fat)
2 onions
2 celery ribs
1 large garlic clove
1 stick (1/2 cup) unsalted butter
2 Granny Smith apples
1 cup packed fresh flat-leafed parsley leaves
2 cups chicken broth

POTATO, BACON, AND RYE BREAD STUFFING

Make and share this Potato, Bacon, and Rye Bread Stuffing recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h

Yield 10 cups

Number Of Ingredients 10



Potato, Bacon, and Rye Bread Stuffing image

Steps:

  • Preheat oven to 400°.
  • Place the bacon strips in a single layer on a large rimmed baking sheet; bake in the upper third of the oven until crisp and browned, 10-15 minutes.
  • Some strips of bacon will cook more quickly than others, so remove them as they crisp and drain on paper towels.
  • Crumble when cool.
  • As the bacon fat renders and accumulates in the baking sheet, pour it off into a small heatproof bowl; reserve ¼ cup.
  • Place potatoes in a big pot and add enough cold water to cover by 2 inches; bring to a boil, then add salt to taste; cook until the potatoes are barely tender when pierced with a knife, 15-20 minutes.
  • Drain, rinse under cold water, and cool until easy to handle; cut into 1-inch cubes.
  • In a big skillet, heat the reserved bacon fat or the oil over medium heat.
  • Add in the celery; cook/stir often, until softened, about 5 minutes.
  • Add the scallions and caraway seed; cook/stir occasionally, until the celery is beginning to brown, about 5 more minutes.
  • Scrape the celery mixture into a big bowl; add in the bread cubes, cubed potatoes, and crumbled bacon; toss to mix.
  • Gradually stir in about 1 cup broth until the stuffing is evenly moistened but not soggy.
  • Season with salt and pepper to taste.
  • Transfer mixture to a lightly buttered casserole dish, drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes.

Nutrition Facts : Calories 445.4, Fat 22.5, SaturatedFat 7.2, Cholesterol 30.9, Sodium 735.4, Carbohydrate 48, Fiber 6, Sugar 3.8, Protein 12.6

1 lb sliced bacon
3 lbs medium red potatoes or 3 lbs yellow potatoes, scrubbed
1/4 cup bacon fat or 1/4 cup vegetable oil
3 celery ribs, chopped
6 scallions, chopped
1 tablespoon caraway seed
1 lb rye bread, cut into 1/2 inch cubes and dried overnight
1 -1 1/2 cup turkey broth or 1 -1 1/2 cup chicken broth, as needed
salt
fresh ground black pepper

BASIC YANKEE BREAD STUFFING

This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.

Provided by KRKing911

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9



Basic Yankee Bread Stuffing image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
  • Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
  • Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 41.1 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 4.2 g, Sodium 985 mg, Sugar 4.5 g

1 pound ground pork sausage
1 tablespoon butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day-old white bread, torn into small pieces
1 ½ teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs, lightly beaten
1 cup chicken broth

FRESH HAM ROASTED WITH RYE BREAD AND DRIED FRUIT STUFFING

Provided by Molly O'Neill

Categories     dinner, main course

Time 4h15m

Yield About 15 servings

Number Of Ingredients 14



Fresh Ham Roasted With Rye Bread and Dried Fruit Stuffing image

Steps:

  • Have your butcher bone and butterfly the ham and score the fat in a diamond pattern. Preheat oven to 350 degrees. Combine 2/3 of the garlic, 2/3 of the caraway seeds, 3 teaspoons of the salt and pepper to taste and rub the mixture over the inside and outside of the pork. Set aside.
  • Heat the olive oil in a medium skillet over medium heat. Add the remaining garlic and the onion and cook until soft, about 5 minutes. Place in a large bowl with the bread cubes, prunes, apricots, apple, rosemary, egg, remaining caraway seeds, remaining teaspoon salt and pepper to taste. Mix until well combined.
  • Open out the pork, spread the stuffing, fold the pork around it and tie securely with twine. Place in a large, deep roasting pan and pour in the chicken broth. Bake, basting from time to time, until the roast reaches 145 degrees on a meat thermometer, about 3 1/2 hours. Let stand for 15 minutes. Degrease the pan juices, slice serve passing the juices separately.

Nutrition Facts : @context http, Calories 1233, UnsaturatedFat 48 grams, Carbohydrate 27 grams, Fat 87 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 30 grams, Sodium 939 milligrams, Sugar 14 grams, TransFat 0 grams

1 fresh ham, about 18 pounds, prepared by your butcher (See Step 1)
7 cloves garlic, minced
1 tablespoon caraway seeds, crushed
4 teaspoons salt
Freshly ground pepper to taste
1 teaspoon olive oil
1 medium onion, peeled and chopped
3 cups sourdough rye bread, cut into 1/2-inch cubes
1 1/4 cups coarsely chopped pitted prunes
1 1/4 cups coarsely chopped dried apricots
1 large tart apple, peeled, cored and cut into 1/2-inch cubes
2 teaspoons chopped fresh rosemary
1 egg, lightly beaten
1 cup chicken broth, homemade or low-sodium canned

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