Rye Bread and Apple Stuffing
Ingredients
  • 8 to 10 slices (about 1⁄2 pound) rye bread with caraway seeds (to yield 8 cups diced)
  • 3 tablespoons olive oil, butter, or a combination
  • 2 cups diced onion
  • 1 cup diced celery (about 2 ribs)
  • 2 cups peeled, diced apple (2 large apples)
  • 1 Heaping teaspoon kosher salt, or to taste (see Note) Freshly ground black pepper
  • About 1 cup unsalted chicken or turkey stock
  • 1 or 2 eggs (optional)
Preparation
  1. Dice the bread; if time permits, lay the cubes out on a sheet pan to dry for several hours, or toast briefly in a low oven.
  2. Meanwhile, heat the oil in a large skillet and cook the onion and celery until the onion begins to soften.
  3. Add the apple and cook another minute or two, then combine with the bread cubes and season with salt and pepper to taste.
  4. Moisten with stock until the mixture is just wet enough to stick together, using less stock for a stuffing to be baked inside the bird and more for baking in a casserole.
  5. Add an egg or two if you like, for a richer texture.

Yield

Makes enough to stuff a 12-15 pound turkey

Time Estimates

Prep time: 15 min  

Total time: 15 min  

Note

If you will be baking the stuffing inside a brined bird, use a little less salt, as it will absorb some salt with the meat juices.

Menu

Thanksgiving Dinner 

Your turn to host Thanksgiving? There's no need to hide the beer and serve only wine. Here is a menu that should satisfy the traditionalists but provide plenty of opportunity to show off your favorite seasonal beers. There's also enough meatless stuff here to take care of the vegetarians in the crowd. (Note that this is not a complete menu; let those folks who ask what they can contribute bring the salad, bread, and pie. Assign someone to bring wine or other beverages for the non-beer drinkers.)

Also from The Microbrew Lover's Cookbook

• From the Beer Belt

• Pizza and Beyond

• From the Spice Bazaar

• Malt and Hops, Meet Ginger and Soy

• From the Home of the Chile Pepper

• Beer in the Melting Pot

Go back to The Microbrew Lover's Cookbook index page.

The Microbrew Lover’s Cookbook 

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From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.

  

Photo: Belinda (miscdebris)/Flickr