Rye pumpernickel stuffing is a comforting dish that perfectly complements a hearty holiday meal. With its blend of rye bread, pumpernickel bread, and a flavorful mixture of herbs and spices, this stuffing is sure to be a hit at your next gathering. Whether you prefer a moist and tender stuffing or a crispy and crunchy one, there's a rye pumpernickel stuffing recipe out there that will satisfy your taste buds. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your family and friends asking for seconds.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
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
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).
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
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.
Tips:
- Use a variety of bread cubes, such as rye, pumpernickel, and white bread, to give the stuffing a complex flavor and texture.
- Toast the bread cubes before adding them to the stuffing to give them a crispy texture.
- Add some chopped vegetables to the stuffing, such as celery, onions, and carrots, to add flavor and texture.
- Use a flavorful broth, such as chicken broth or vegetable broth, to moisten the stuffing.
- Season the stuffing with herbs and spices, such as sage, thyme, rosemary, and garlic powder, to taste.
- Let the stuffing rest for at least 30 minutes before baking it to allow the flavors to meld.
- Bake the stuffing in a covered dish at 350 degrees Fahrenheit for 30-45 minutes, or until it is golden brown and crispy.
Conclusion:
Rye pumpernickel stuffing is a delicious and versatile side dish that can be served with a variety of main courses. It is easy to make and can be tailored to your own taste preferences. Whether you like it simple or loaded with vegetables, rye pumpernickel stuffing is sure to be a hit at your next meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love