Best Pumpernickel And Mushroom Stuffing Recipes

TO-DIE-FOR THANKSGIVING STUFFING

Steps:

• Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
• In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
• Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
• When combined, stuff bird or place in separate large baking dish(es).
• Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
• Serves 12 or more as part of a Thanksgiving feast.

RYE PUMPERNICKEL STUFFING

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Spread bread cubes in 2 large shallow baking pans and bake, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl. 3While bread is drying in oven, cook onions in 1/2 stick butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 20 minutes, then add garlic and cook, stirring occasionally, 1 minute. Add onion mixture to bread, reserving skillet. Add turnips, broth, and 2 tablespoons butter to skillet, then simmer, covered, until tender, 5 to 8 minutes.
• Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
• Add turnip mixture, parsley, salt, and pepper to bread and toss until combined well. Spoon stuffing into baking dish. Cut remaining 2 tablespoons butter into bits and dot over top of stuffing. Bake stuffing, covered tightly with a sheet of buttered foil (buttered side down), in upper third of oven until heated through, 15 to 20 minutes. Remove foil and bake stuffing until top is lightly browned, 10 to 15 minutes more.

SERIOUSLY GOOD MUSHROOM STUFFING

Steps:

• Heat the oven to 350 degrees Fahrenheit (176° C).
• Cut bread into 1-inch cubes, spread out onto a large rimmed baking sheet, and bake, stirring every so often, until the bread is dry and hard on the outside, 20 to 25 minutes.
• While the bread bakes, prepare and cook the vegetables. Chop the mushrooms into very small pieces either by hand or by using a food processor. If using a food processor (the quickest method), place half the mushrooms in the bowl of your food processor and pulse until roughly chopped into pieces the size of rice. Transfer to a bowl, and then repeat with the remaining mushrooms.
• Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the mushrooms. Cook, stirring often, until the liquid has evaporated and they are starting to brown, 5 to 8 minutes.
• Stir in the onions, celery, garlic, sage, and thyme. Cook, stirring often, until the onions have softened and smell sweet, about 5 minutes. Season with salt and pepper - start with 3/4 teaspoon salt and 1/2 teaspoon pepper, taste, and then add from there. Stir in the maple syrup.
• Take the pot off of the heat, and then stir in the broth. Taste the mixture once more and check the seasoning. If it needs it, add a pinch more salt. Stir in the bread cubes and half of the parsley. If after the bread is well mixed into the vegetable mixture, it still looks dry, add 1/4 cup more broth or more until the bread looks moist, but stop before there is excess liquid at the bottom of the pot.
• Transfer the stuffing mixture to a lightly greased baking dish (use a deep 8-inch x 8-inch square pan, 9-inch by 13-inch dish or similar). Cover with a layer of foil, and then bake for 30 minutes. Uncover the stuffing, and bake another 10 minutes or until the top is golden brown and crisp on top. Serve with the remaining parsley scattered on top.

MUSHROOM STUFFING

Steps:

• Saute mushrooms in butter in a skillet 5 to 8 minutes over moderate heat until golden. Place all remaining ingredients in a bowl, add mushrooms and toss lightly to mix.

PUMPERNICKEL AND MUSHROOM STUFFING

Steps:

• Place slices of bread under broiler and toast both sides.
• Butter each slice liberally. Use additional butter if necessary.
• Stack slices and cut into cubes. Set aside.
• In a large skillet, add 2 tablespoons of oil.
• Add chopped mushrooms and brown 5 minutes, stirring frequently.
• Season mushrooms with salt and pepper.
• Add celery and water chestnuts as you get them chopped.
• Continue to cook until veggies are all tender, another 5 minutes.
• Add scallions, 1 teaspoon poultry seasoning and the parsley.
• Cut bread into cubes and add.
• Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish.

PUMPERNICKEL FRUIT STUFFING

Steps:

• Melt butter in a large skillet. Add onion and apple and saute over medium high heat until they are just beginning to brown. Stir in the pear and persimmon.
• Add the raisins, walnuts, orange peel and coriander. Add the bread and moisten with orange juice. Continue cooking until the mixture begins to dry out. Season lightly with salt and pepper.

DILLED PUMPERNICKEL-RYE STUFFING

Steps:

• Preheat oven to 200°F.
• Cut enough of both breads into 1-inch cubes to measure 6 cups each. Spread bread cubes in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until bread is dry, 50 minutes to 1 hour total. Cool.
• Increase oven temperature to 400°F.
• Meanwhile, cook carrots, celery, and onions in oil and butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened and beginning to brown, 10 to 12 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms begin to give off liquid, about 10 minutes.
• Remove pot from heat and stir in bread, dill, parsley, caraway, and salt and pepper to taste. Add broth and toss until bread is evenly moistened. (Use 3 cups broth if you like a moist stuffing, 2 1/2 cups if you prefer it drier.)
• Mound stuffing in a buttered 4-quart shallow baking dish. Cover with buttered foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 15 minutes more.