Rye and Apple Stuffing

Rye and Apple Stuffing
Photo by John Kernick


  • 4 tablespoons (1/2 stick) unsalted butter, plus more for the dish
  • 2 onions, chopped
  • 4 stalks celery, cut into 1/2-inch pieces
  • 1 cup fresh flat-leaf parsley, chopped
  • Kosher salt and black pepper
  • 2 large eggs, beaten
  • 3 cups low-sodium chicken broth
  • + 4 more ingredients
    • ½ loaf sourdough bread, cut into 1/2-inch pieces (about 6 cups)
    • ½ loaf rye bread, cut into 1/2-inch pieces (about 6 cups)
    • 2 Granny Smith apples, cut into 1/2-inch pieces
    • ¼ cup fresh sage, chopped

Prepare the Stuffing Heat oven to 400° F. Butter a deep 3-quart casserole dish. Place the bread on a rimmed baking sheet and toast until golden, 10 minutes. Transfer to a large bowl. Melt the butter in a large saucepan over medium-high heat. Add the onions, celery, and 1/2 teaspoon each salt an...

View full recipe at My Recipes


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