Rye and Apple Stuffing

Serves 8
preparation
25
minutes
cooking
70
minutes

Ingredients

4
tablespoons
(1/2 stick) unsalted butter, plus more for the dish
1/2
loaf rye bread, cut into 1/2-inch pieces (about 6 cups)
1/2
loaf sourdough bread, cut into 1/2-inch pieces (about 6 cups)
2
onions, chopped
4
stalks celery, cut into 1/2-inch pieces
kosher salt and black pepper
2
Granny Smith apples, cut into 1/2-inch pieces
3
cups
low-sodium chicken broth
1
cup
fresh flat-leaf parsley, chopped
1/4
cup
fresh sage, chopped
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.
Sara Quessenberry
October 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 30%
  • Fat 10 g
  • Cholesterol 72 mg
  • Carbohydrate 41 g
  • Sodium 18 mg
  • Protein 10 g
  • Fiber 4 g
  • Sugar 10 g
What does this mean? See Nutrition 101.