Best Rye Pumpernickel Stuffing Recipes

Rye Pumpernickel Stuffing image

Yield Makes 8 servings

Number Of Ingredients 9

1 (1-pound) loaf marble rye (with pumpernickel) bread, cut into 1/2-inch cubes (10 cups)
4 medium onions, chopped (4 cups)
1 stick (1/2 cup) unsalted butter plus additional for greasing pan
2 garlic cloves, finely chopped
1 1/2 pounds turnips (6 medium), peeled and cut into 1/2-inch pieces
2 cups reduced-sodium chicken broth (16 fluid ounces)
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon black pepper

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.

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

Provided by ratherbeswimmin

Categories < 4 Hours

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).

Dilled Pumpernickel-Rye Stuffing image

Yield Makes about 14 cups

Number Of Ingredients 12

1 (1-lb) loaf unsliced pumpernickel (not black Russian bread)
1 (1-lb) loaf unsliced seeded rye bread
4 carrots, halved lengthwise and cut into 1/2-inch pieces
4 celery ribs, halved lengthwise and cut into 1/2-inch pieces
3 medium onions, cut into 1/2-inch pieces
2 tablespoons vegetable oil
1 stick (1/2 cup) unsalted butter
1 lb cremini mushrooms, trimmed and quartered
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon caraway seeds, lightly crushed
2 1/2 to 3 cups chicken broth

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.