Rye Bread Stuffing

Ingredients for Rye Bread Stuffing

• 1 (1-pound) unsliced loaf rye bread, cut into 1-inch chunks

• 1 teaspoon caraway seeds

• 1 stick unsalted butter, divided

• 675g chopped celery

• 2 Golden Delicious apples, peeled and chopped

• 1 medium onion, finely chopped

• 5 garlic cloves, finely chopped

• 475ml chicken stock or reduced-sodium chicken broth

How to make Rye Bread Stuffing

Preheat oven to 177°C 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 90ml butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoons salt, and 1/2 teaspoons 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.

Josmeyer Les Folastries Gewürztraminer '05

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.