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

Rick Rodgers

• Ready In: 1 hr 30 mins
• Yields: 10 cups

Ingredients

• 8  tablespoons unsalted butter
• 1  large onion, chopped
• 3  granny smith apples, peeled, cored, and cut into 1/2-inch cubes
• 2  medium celery ribs, chopped
• 1 1⁄2 cups walnuts, toasted and coarsely chopped
• 1  cup golden raisin
• 1⁄2 lb  pumpernickel bread, cut into 1/2-inch cubes and dried overnight
• 1⁄2 lb  rye bread, cut into 1/2 inch cubes and dried overnight
• 1⁄2 cup apple cider
• 1⁄2-1  cup turkey broth or 1⁄2-1  cup chicken broth, as needed
•  salt
•  fresh ground black pepper

Directions

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).