Rye Bread Stuffing
Rye Bread Stuffing made with marbled rye bread, butter, onion, Granny Smith apple, celery, garlic, thyme, sage, parsley, egg, and vegetable broth.
Print
Pin
Servings: 8
Ingredients
Rye Bread Stuffing
- 1 loaf marbled rye bread 16 oz, cubed
- 4 tbsp unsalted butter divided
- 1 yellow onion diced
- 1 Granny Smith apple diced
- 2 stalks celery chopped
- Salt to taste
- Black pepper to taste
- 3 garlic cloves pressed
- 1 tsp dried thyme
- 1 1/2 tbsp dried sage
- 1/4 c fresh parsley chopped
- 1 large egg beaten
- 2 1/2 c vegetable broth
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Dry the bread cubes.
- Spread the cubed marbled rye bread evenly on a large baking tray.
Toast the bread.
- Bake the bread cubes for 10 minutes to dry them slightly. Remove from the oven and set aside.
Melt the butter.
- In a large skillet, melt 3 tbsp of the unsalted butter over medium heat.
Cook the onion, apple, and celery.
- Add the diced onion, diced Granny Smith apple, and chopped celery to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until softened.
Season the mixture.
- Season with salt and black pepper to taste.
Add the herbs and garlic.
- Add the pressed garlic, dried thyme, dried sage, and chopped fresh parsley. Stir until evenly combined.
Combine the stuffing mixture.
- In a large mixing bowl, combine the toasted rye bread cubes with the cooked onion, apple, celery, garlic, and herb mixture.
Add the egg and broth.
- Add the beaten egg and vegetable broth to the bowl. Toss gently until the bread is evenly moistened.
Transfer to the baking dish.
- Spread the mixture evenly into a 9x13-inch baking dish.
Allow the mixture to rest.
- Let the stuffing sit for 5 minutes to allow the bread to absorb the liquid.
Bake the stuffing.
- Bake for 40 minutes, stirring every 10 minutes to ensure even baking.
Add remaining butter.
- Melt the remaining 1 tbsp butter and pour it evenly over the top during the final 10 minutes of baking.
Check for doneness.
- Bake until the top is golden brown and the stuffing is heated through.
Serve.
- Serve warm as a savory holiday side dish.
Notes
To make Rye Bread Stuffing gluten free, replace the marbled rye bread with certified gluten-free rye-style bread or another firm gluten-free bread. Verify that the vegetable broth, dried herbs, butter, egg, and all packaged ingredients are labeled gluten free or free from gluten-containing additives. Use clean mixing bowls, utensils, baking trays, and a clean baking dish to prevent cross-contact with gluten-containing foods.