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

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

Provided by ratherbeswimmin

Time 1h30m

Yield 10 cups

Number Of Ingredients 12

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

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).