Best Marble Rye Stuffing With Sauerkraut Sage And Apples Recipes

Apple Sage Stuffing image

Provided by Kittencalrecipezazz

Categories Apple

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 cups butter
3 cups onions, chopped
3 medium granny smith apples, peeled, cored, and diced small
5 stalks celery, chopped small
2 tablespoons chopped fresh garlic
2 tablespoons whole dried sage
2 teaspoons poultry seasoning
1 pinch nutmeg
2 (450 g) harvest grain bread, chopped to a medium dice
1 liter turkey broth or 1 liter chicken stock
1 tablespoon chopped fresh thyme
3 tablespoons whole fresh sage
salt and pepper

Steps:

Rye Bread Stuffing image

Provided by Ian Knauer

Yield Makes 8 servings

Number Of Ingredients 8

1 (1-pound) unsliced loaf rye bread, cut into 1-inch chunks
1 teaspoon caraway seeds
1 stick unsalted butter, divided
3 cups chopped celery
2 Golden Delicious apples, peeled and chopped
1 medium onion, finely chopped
5 garlic cloves, finely chopped
2 cups chicken stock or reduced-sodium chicken broth

Steps:

Preheat oven to 350°F with racks in upper and lower thirds.
Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
What to drink:
Josmeyer Les Folastries Gewürztraminer '05

Rye Bread Stuffing image

Provided by Tinkerbell

Categories Pork

Time 1h40m

Yield 11 cups of stuffing, 10-12 serving(s)

Number Of Ingredients 17

1 lb day-old light rye bread, cubed
1/2 lb day-old dark rye bread, cubed
1 lb sage flavored sausage, Jimmy Dean brand recommended
1 1/2 cups onions, chopped
2 large cooking apples, peeled and chopped
1 cup celery, chopped
4 garlic cloves, minced
1/2 cup butter or 1/2 cup margarine
3/4 cup salted mixed nuts, chopped (optional)
2 tablespoons dried parsley flakes
2 teaspoons salt
2 teaspoons dried thyme
1 1/2 teaspoons rubbed sage
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 -3 1/2 cups chicken broth

Steps:

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.

Nutrition Facts : Calories 452.1, Fat 25.1, SaturatedFat 10.9, Cholesterol 50.7, Sodium 1632.8, Carbohydrate 43.7, Fiber 5.8, Sugar 8.5, Protein 13.4

Marble Rye & Apple Stuffing Recipe - (4.3/5) image

Provided by Tufgrlz

Number Of Ingredients 10

1 1 pound loaf marble rye bread cut into 3/4-inch cubes (about 10 cups)
1 stick (4 oz.) butter
2 large leeks, white and pale-green parts only, chopped
2 large ribs celery, chopped
5 bay leaves
1 teaspoon chopped fresh rosemary
2 large apples (1 lb.), cored and chopped
3 cups low-sodium chicken broth
2 eggs
Salt and pepper

Steps:

Place a rack in the upper third of the oven; preheat to 300 degrees . Scatter the bread on a rimmed baking sheet. Bake, stirring once, until toasted, about 25 minutes; let cool. Increase the oven temperature to 375 degrees . In a large skillet, melt the butter over medium-high heat. Add the leeks, celery, bay leaves and rosemary. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the apples and cook for 1 minute. Remove from the heat. Discard bay leaves. In a large bowl, whisk together the broth, eggs, 1 1/2 tsp. salt and 1 tsp. pepper. Add the bread and the celery mixture. Toss to combine. Transfer the stuffing to a greased shallow 3-qt. baking dish; bake until the top is browned, about 45 minutes.