- 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)
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.
Meanwhile, heat the oil in a large skillet and cook the onion and celery until the onion begins to soften.
Add the apple and cook another minute or two, then combine with the bread cubes and season with salt and pepper to taste.
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.
Add an egg or two if you like, for a richer texture.
Makes enough to stuff a 12-15 pound turkey
Prep time: 15 min
Total time: 15 min
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.
- Leek and Potato Soup
- Cider-Brined Roast Stuffed Turkey with Giblet Gravy
- Rye Bread and Apple Stuffing
- Mixed Rice Jambalaya
- Cranberry-Orange Relish
- Maggie Klein’s Squash Gratin with Garlic and Olive Oil
Also from The Microbrew Lover's Cookbook:
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: Belinda (miscdebris)/Flickr