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

Submitted by ratherbeswimmin

"Rick Rodgers"

 

• Ready In: 1hr 30mins
• Ingredients: 12
• 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).

Reviews

[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!