Rosemary and Rye Stuffing
Try a little change of pace from classic stuffing with this version, which uses rye and pumpernickel bread instead of the usual sourdough or white bread, giving it a rich, herbaceous flavor.
Serves 6–8
Ingredients:
- 1½ sticks butter
- 2½ c. yellow onions, peeled and minced
- 2 c. celery, minced
- 5 c. rye bread, cubed
- 5 c. pumpernickel bread, cubed
- 1 tsp. sage, chopped
- 3 tbsp. rosemary, chopped
- 2½ tsp. salt
- 1 tsp. white pepper
- 2½ c. turkey or chicken broth
- 2 eggs
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Instructions:
- Preheat the oven to 350°F.
- In a large skillet, melt the butter over medium-high heat, and sauté the onions and celery for 2–3 minutes or until tender and translucent.
- Toss the onions and celery in a large bowl with the bread cubes, sage, rosemary, salt, and pepper. In a medium bowl, whisk together the turkey broth and eggs until smooth, then pour into the bread mix. Toss until coated.
- Press the mixture into a 9 x 13-inch casserole dish, cover with foil, and bake for 20 minutes. Remove the foil, increase the temperature to 400°F, and continue to bake for 10 minutes or until golden brown. Serve warm.
Tip: Stale bread is best for stuffing. If you have to use fresh bread, toast the cubes in the oven at 350° for 10–12 minutes, or until the bread is crouton-like, before seasoning and baking.
