Best Pumpernickelrye Bread Stuffing With Apple Walnuts And Raisins Recipes

PUMPERNICKEL/RYE BREAD STUFFING WITH APPLE, WALNUTS, AND RAISINS

Steps:

• In a big skillet, melt butter over medium heat; add in the onion; cook, stirring often, until softened, about 3 minutes.
• Add in apples and celery; cook/stir until the onions are golden brown, about 10 minutes.
• Stir in walnuts and raisins.
• Transfer the onion-apple mixture to a bowl; add in pumpernickel and rye bread cubes; toss, sprinkling with apple cider.
• Gradually stir in about ½ cup broth, until stuffing is evenly moistened but not soggy.
• Season with salt and pepper to taste.
• 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).

HERB AND APPLE STUFFING

Steps:

• Preheat oven to 300 degrees F.
• Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
• In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
• Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
• Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

APPLE WALNUT STUFFING

Steps:

• Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender.
• Combine apples, bread cubes, and next 4 ingredients in a large bowl; stir in vegetable mixture, egg, and remaining ingredients.
• Spoon into a lightly greased 11x7x1 1/2-inch baking dish.
• Bake at 350* for 30 minutes.
• Yield: 6 servings (4 1/2 cups).

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 BREAD STUFFING

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.

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.

BAKED APPLE-RAISIN STUFFING

Steps:

• In a small skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat., Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until golden brown.

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.

DANISH PUMPERNICKEL RYE BREAD

Steps:

• Heat water and beer until luke warm,.
• Dissolve yeast in liquid.
• Add remaining ingredients in stand mixer (add flours gradually, keeping some of the white flour back).
• Knead the dough until slightly tacky - about 10 minutes. You may wish to hand knead for a few minutes to ensure the dough has the right consistency.
• Place dough in large oiled bowl. Cover and let rise in a warm spot for 90 minutes.
• Form two loaves and place in loaf pans (I use 3 liter loaf pans - you could probably use 3 smaller pans).
• Cover and let rise for 60 minutes.
• Bake for 75 minutes at 350 F (175 C).