Rye Pumpernickel Dill Stuffing
Recipe: #2572
November 15, 2011
Categories: Side Dishes, Celery, Carrot, Mushrooms, Onions, Christmas, New Years, Thanksgiving, Oven Bake, more
"This is so unique, but really good. Serve this with my Caraway, Dill and Mustard Pan Seared Pork Tenderloins recipe, also here on Zazz. Add some roasted brussels sprouts on the side for a wonderful dinner. This recipe can easily be doubled for Thanksgiving or entertaining. Since it uses one half of a loaf of bread, I usually use the rest for sandwiches; or I cut it all up and freeze the leftover cubes for another batch of stuffing."
Original is 5 servings
Ingredients
Nutritional
- 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
Step by Step Method
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!
Tips
No special items needed.
0 Reviews
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