Rye Pumpernickel Dill Stuffing
Created by Kchurchill5 on November 15, 2011
- Servings: 5
- Prep Time: 15m
- Cook Time: 55m
- Recipe #2572
Ingredients
- 1/2 loaf seeded rye bread
- 1/2 loaf pumpernickel bread (not the black russian style)
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced (and make sure to dice up the leaves too)
- 1 large onion, diced
- 1/2 pound cremini mushrooms, quartered
- 1 1/2 cups chicken broth
- 1/2 tablespoon caraway seeds, lightly crushed
- 2 tablespoons fresh dill, fine minced
- 2 tablespoons fresh parsley, fine minced
- 1/4 cup butter
- 1 tablespoon olive oil
- Salt and pepper
How to Make
-
Step 1: Bread ... Cut the bread into 1/2" cubes. I bake the cubes for 30-40 minutes in a 200 degree oven on a sheet pan to dry out the cubes. This can easily be done 1-2 days in advance - and even frozen. Add the dried bead cubes to a large bowl.
-
Step 2: Base ... Add the olive oil to a medium saute pan on medium high heat and add the celery, carrots and onion; and cook 2-3 minutes. Then add in the mushrooms and cook an additional 4-5 minutes until all the vegetables are tender. Add in the butter.
-
Step 3: Finish ... Add the sauteed vegetables to the bread cubes along with the caraway seeds, parsley, dill, salt and pepper.
-
Step 4: Bake ... Transfer the stuffing to a baking dish sprayed with a non-stick spray. Bake on the middle shelf at 350, covered for 20 minutes. Then uncover and bake another 15 minutes until golden brown.
-
Step 5: Serve ... ENJOY!
Nutritional Facts
- Serving Size: 1 (299.8 g)
- Calories 263.6
- Total Fat - 18.1 g
- Saturated Fat - 3.1 g
- Cholesterol - 9.7 mg
- Sodium - 339.4 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 4 g
- Sugars - 5.2 g
- Protein - 4.9 g
- Calcium - 95.3 mg
- Iron - 1.7 mg
- Vitamin C - 10.3 mg
- Thiamin - 0.1 mg