Ryebreadstuffing Recipes

RYE BREAD STUFFING

Steps:

• Toss bread cubes in a large bowl.
• In a skillet, cook and crumble sausage just until cooked thru.
• Remove to paper towels to drain.
• To same skillet, add onion, apples, celery, garlic and butter.
• Saute until apples and vegetables are tender.
• Add both the onion mixture and sausage to bread.
• Add nuts (if desired), seasonings and enough broth to moisten.
• Cover and refrigerate til ready to bake.
• Stuff turkey just before baking.
• Bake any additional stuffing separately in a greased 2 quart casserole dish.
• Or bake all stuffing separately in a greased 13x9x2 baking dish.
• To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.

RYE PUMPERNICKEL STUFFING

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.

RYE BREAD STUFFING

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
• Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
• Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

POTATO, BACON, AND RYE BREAD STUFFING

Steps:

• Preheat oven to 400°.
• Place the bacon strips in a single layer on a large rimmed baking sheet; bake in the upper third of the oven until crisp and browned, 10-15 minutes.
• Some strips of bacon will cook more quickly than others, so remove them as they crisp and drain on paper towels.
• Crumble when cool.
• As the bacon fat renders and accumulates in the baking sheet, pour it off into a small heatproof bowl; reserve ¼ cup.
• Place potatoes in a big pot and add enough cold water to cover by 2 inches; bring to a boil, then add salt to taste; cook until the potatoes are barely tender when pierced with a knife, 15-20 minutes.
• Drain, rinse under cold water, and cool until easy to handle; cut into 1-inch cubes.
• In a big skillet, heat the reserved bacon fat or the oil over medium heat.
• Add in the celery; cook/stir often, until softened, about 5 minutes.
• Add the scallions and caraway seed; cook/stir occasionally, until the celery is beginning to brown, about 5 more minutes.
• Scrape the celery mixture into a big bowl; add in the bread cubes, cubed potatoes, and crumbled bacon; toss to mix.
• Gradually stir in about 1 cup broth until the stuffing is evenly moistened but not soggy.
• Season with salt and pepper to taste.
• Transfer mixture to a lightly buttered casserole dish, drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes.