Prep 1 hr
Cook 30 mins
- 118.32 ml unsalted butter
- 1 large onion, chopped
- 3 granny smith apples, peeled, cored, and cut into 1/2-inch cubes
- 2 medium celery ribs, chopped
- 354.88 ml walnuts, toasted and coarsely chopped
- 236.59 ml golden raisin
- 226.79 g pumpernickel bread, cut into 1/2-inch cubes and dried overnight
- 226.79 g rye bread, cut into 1/2 inch cubes and dried overnight
- 118.29 ml apple cider
- 118.29-236.59 ml turkey broth or 118.29-236.59 ml chicken broth, as needed
- fresh ground black pepper
- 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).
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!