Rye Pumpernickel Stuffing Recipes

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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

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

DILLED PUMPERNICKEL-RYE STUFFING

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Fall     Dill     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 14 cups

Number Of Ingredients 12



Dilled Pumpernickel-Rye Stuffing image

Steps:

  • Preheat oven to 200°F.
  • Cut enough of both breads into 1-inch cubes to measure 6 cups each. Spread bread cubes in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until bread is dry, 50 minutes to 1 hour total. Cool.
  • Increase oven temperature to 400°F.
  • Meanwhile, cook carrots, celery, and onions in oil and butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened and beginning to brown, 10 to 12 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms begin to give off liquid, about 10 minutes.
  • Remove pot from heat and stir in bread, dill, parsley, caraway, and salt and pepper to taste. Add broth and toss until bread is evenly moistened. (Use 3 cups broth if you like a moist stuffing, 2 1/2 cups if you prefer it drier.)
  • Mound stuffing in a buttered 4-quart shallow baking dish. Cover with buttered foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 15 minutes more.

1 (1-lb) loaf unsliced pumpernickel (not black Russian bread)
1 (1-lb) loaf unsliced seeded rye bread
4 carrots, halved lengthwise and cut into 1/2-inch pieces
4 celery ribs, halved lengthwise and cut into 1/2-inch pieces
3 medium onions, cut into 1/2-inch pieces
2 tablespoons vegetable oil
1 stick (1/2 cup) unsalted butter
1 lb cremini mushrooms, trimmed and quartered
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon caraway seeds, lightly crushed
2 1/2 to 3 cups chicken broth

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

PUMPERNICKEL RYE BREAD

This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.

Provided by Rodney

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h40m

Yield 12

Number Of Ingredients 13



Pumpernickel Rye Bread image

Steps:

  • Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
  • After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
  • Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 27.7 g, Cholesterol 0.4 mg, Fat 1.9 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 0.3 g, Sodium 206.7 mg, Sugar 2.5 g

1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon vegetable oil
1 ½ tablespoons molasses
1 ½ cups unbleached bread flour
1 cup rye flour
½ cup whole wheat flour
¼ cup vital wheat gluten
1 teaspoon salt
3 tablespoons dry milk powder
2 teaspoons instant coffee powder
2 tablespoons unsweetened cocoa powder
1 tablespoon caraway seed
1 ½ teaspoons active dry yeast

PUMPERNICKEL SAUSAGE STUFFING

I've gotten tons of raves over this recipe, and I only just made it this last Thanksgiving! I baked one version covered and one uncovered, both were perfectly good (and not a whole lot different wetness-wise).

Provided by Motley Oklahoman

Categories     Chicken

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12



Pumpernickel Sausage Stuffing image

Steps:

  • Preheat the oven to 350°. In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes. Add the celery and onion and cook until the vegetables are tender and the meat is browned, 7 to 10 minutes. Transfer the mixture to a large bowl and let cool.
  • Add the bread cubes, crackers, thyme, eggs, stock and parsley to the bowl and mix well. The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter. Season the stuffing with salt and pepper. Place in a 9-by-13-inch buttered baking dish and bake for 1 hour. (To keep the stuffing moist, cover the top loosely with foil while it bakes.).

Nutrition Facts : Calories 191.8, Fat 8, SaturatedFat 3.8, Cholesterol 86.6, Sodium 345.6, Carbohydrate 23.7, Fiber 3.5, Sugar 1.2, Protein 6.8

4 tablespoons unsalted butter
1 lb chicken-apple sausages, chopped
2 large celery ribs, chopped
1 large onion, chopped
1 loaf pumpernickel bread, cut into 1-inch cubes and dried (1 pound)
1 sleeve multi-grain saltine crackers, crushed (4 ounces)
1 tablespoon fresh thyme, chopped
4 eggs, lightly beaten
2 cups stock (vegetable, chicken or turkey)
1/4 cup flat leaf parsley, chopped
kosher salt
ground pepper

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