Rye Bread Stuffing
photo by Tinkerbell
- Ready In:
- 1hr 40mins
- Ingredients:
- 17
- Yields:
-
11 cups of stuffing
- Serves:
- 10-12
ingredients
- 453.59 g day-old light rye bread, cubed
- 226.79 g day-old dark rye bread, cubed
- 453.59 g sage flavored sausage, Jimmy Dean brand recommended
- 354.88 ml onions, chopped
- 2 large cooking apples, peeled and chopped
- 236.59 ml celery, chopped
- 4 garlic cloves, minced
- 118.29 ml butter or 118.29 ml margarine
- 177.44 ml salted mixed nuts, chopped (optional)
- 29.58 ml dried parsley flakes
- 9.85 ml salt
- 9.85 ml dried thyme
- 7.39 ml rubbed sage
- 3.69 ml dried rosemary, crushed
- 2.46 ml pepper
- 1.23 ml ground nutmeg
- 709.77-828.06 ml chicken broth
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.