Rye and Apple Stuffing

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4.0 stars based on 35 reviews
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 284 calories
    • Calories 30% calories from fat
    • Fat 10 g
    • Cholesterol 72 mg
    • Sodium 18 mg
    • Protein 10 g
    • Carbohydrate 41 g
    • Sugar 10 g
    • Fiber 4 g
  • October 2008

Ingredients

  1. Check 4tablespoons (1/2 stick) unsalted butter, plus more for the dish
  2. Check 1/2 loaf rye bread, cut into 1/2-inch pieces (about 6 cups)
  3. Check 1/2 loaf sourdough bread, cut into 1/2-inch pieces (about 6 cups)
  4. Check 2 onions, chopped
  5. Check 4 stalks celery, cut into 1/2-inch pieces
  6. Check kosher salt and black pepper
  7. Check 2 Granny Smith apples, cut into 1/2-inch pieces
  8. Check 3cups low-sodium chicken broth
  9. Check 1cup fresh flat-leaf parsley, chopped
  10. Check 1/4cup fresh sage, chopped
  11. Check 2 large eggs, beaten

Directions


  1. Heat oven to 400° F.
  2. Butter a deep 3-quart casserole dish.
  3. Place the bread on a rimmed baking sheet and toast until golden, 10 minutes. Transfer to a large bowl.
  4. Melt the butter in a large saucepan over medium-high heat. Add the onions, celery, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in the apples and cook for 2 minutes. Add the broth and bring to a boil.
  5. Add the vegetable mixture, parsley, and sage to the bread and toss to combine. Mix in the eggs. Transfer to the prepared dish and cover loosely with buttered foil.
  6. Bake for 30 minutes. Uncover and bake until golden, 12 to 15 minutes.