Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins

READY IN: 1hr 30mins
Recipe by ratherbeswimmin

Rick Rodgers

Top Review by anpaulson

I had to make a few adjustments based on the ingredients I had on hand, but this was delicious and just what I was looking for to go with our St. Paddy's corned beef dinner. Next time I will make it as written, but it's definitely a keeper!

Ingredients Nutrition


  1. In a big skillet, melt butter over medium heat; add in the onion; cook, stirring often, until softened, about 3 minutes.
  2. Add in apples and celery; cook/stir until the onions are golden brown, about 10 minutes.
  3. Stir in walnuts and raisins.
  4. Transfer the onion-apple mixture to a bowl; add in pumpernickel and rye bread cubes; toss, sprinkling with apple cider.
  5. Gradually stir in about ½ cup broth, until stuffing is evenly moistened but not soggy.
  6. Season with salt and pepper to taste.
  7. 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).

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