Rye and Apple Stuffing
Serves 8|
Hands-On Time:
25m
|
Total Time:
1hr
10m
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
- Heat oven to 400° F.
- Butter a deep 3-quart casserole dish.
- Place the bread on a rimmed baking sheet and toast until golden, 10 minutes. Transfer to a large bowl.
- 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.
- 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.
- Bake for 30 minutes. Uncover and bake until golden, 12 to 15 minutes.
Nutritional Information
- Per Serving
- Calories 284Calories From Fat 30%
- Fat 10g
- Cholesterol 72mg
- Carbohydrate 41g
- Sodium 18mg
- Protein 10g
- Fiber 4g
- Sugar 10g
What does this mean? See Nutrition 101.
Quick Tip
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
