Rye Pumpernickel Stuffing

Rye Pumpernickel Stuffing
Photo by Romulo Yanes

Ingredients

  • 2 cups reduced-sodium chicken broth
  • 4 medium onions
  • 2 garlic cloves
  • ½ teaspoon black pepper
  • 1 ½ pounds turnips
  • 1 1-pound loaf marble rye (with pumpernickel) bread
  • 1 teaspoon salt
  • + 2 more ingredients
    • ¼ cup fresh flat-leaf parsley
    • ½ cup unsalted butter

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Spread bread cubes in 2 large shallow baking pans and bake, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl. 3While bread is d...

View full recipe at Epicurious

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