Rye Stuffing with Carrots, Mushrooms and Water Chestnuts

Rye Stuffing with Carrots, Mushrooms and Water Chestnuts
Photo by Scott Phillips


  • Kosher salt
  • Ground black pepper
  • 2 Tbs. melted unsalted butter or extra virgin olive oil; more as needed
  • 2 large eggs, lightly beaten
  • 1/3 cup chopped fresh, flat-leaf parsley
  • 2 cups chopped onion
  • 1-½ cups sliced fresh button or cremini mushrooms
  • + 7 more ingredients
    • Vegetable oil or cooking spray, for baking dish
    • 1/3 cup chopped fresh chives
    • ½ cup drained, canned water chestnuts, coarsely chopped
    • 2 cups turkey or chicken broth, more as needed
    • ½ tsp. caraway seeds, toasted in a dry skillet for 2 to 3 minutes until fragrant
    • One 14- to 16-oz. loaf seedless rye bread
    • 1-½ cups chopped carrots

Tear or cut the bread into 3/4-inch pieces until you have 8 to 10 cups. If working a day ahead, lay the pieces out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the bread out on a rimmed baking sheet and bake in a 275° F oven, stirring every 10 minutes or s...

View full recipe at Fine Cooking


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