Rye Apple Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
i 1-lb loaf of Orowheat Jewish Rye Breadi 1-lb loaf of Orowheat Dark Rye Bread2 sticks (1 cup) unsalted butter, melted2.5 cup, chopped onion11 tsp kosher salt1 1tsp canola oil3 fresh Pink Lady apples2 cups Trader Joe's Apple Cider1 tbsp dried rosemary OR 3 tablespoons of fresh
Preheat the oven to 350 degrees F.
Heat a heavy 10- to 12-inch skillet (cast iron is ideal) and add the oil right before you put in the chopped onion. Sprinkle the onion with the salt and add a splash of water. Cook over medium heat, stirring often and adding water as needed, until the onion is caramelized. (This takes longer than you think.)
Meanwhile, cut or tear both loaves of bread into 3/4-inch cubes. You'll need a 14- or 16-inch wide bowl. Toss the bread cubes in the bowl until the two colors are are well mixed.
Core and chop the apple into 3/4-inch pieces. No need to peel. Toss them with the bread cubes.
Add the onion and stir.
Melt the butter on low power in the microwave. Pour it into the apple-bread-onion mixture. Then add the 2 cups of cider and the rosemary and mix thoroughly. Every bread cube should be moistened.
Scrape the stuffing mixture into a 13 x 9 x 2 pan and level it. No need to grease the pan. Bake for 45 minutes or so.
Serving Size: Makes 32 servings; each 2.5 inches x 1.5 inches x 2 inches deep in a 13x9x2
Number of Servings: 16
Recipe submitted by SparkPeople user WORDWEAVERLYNN.
Heat a heavy 10- to 12-inch skillet (cast iron is ideal) and add the oil right before you put in the chopped onion. Sprinkle the onion with the salt and add a splash of water. Cook over medium heat, stirring often and adding water as needed, until the onion is caramelized. (This takes longer than you think.)
Meanwhile, cut or tear both loaves of bread into 3/4-inch cubes. You'll need a 14- or 16-inch wide bowl. Toss the bread cubes in the bowl until the two colors are are well mixed.
Core and chop the apple into 3/4-inch pieces. No need to peel. Toss them with the bread cubes.
Add the onion and stir.
Melt the butter on low power in the microwave. Pour it into the apple-bread-onion mixture. Then add the 2 cups of cider and the rosemary and mix thoroughly. Every bread cube should be moistened.
Scrape the stuffing mixture into a 13 x 9 x 2 pan and level it. No need to grease the pan. Bake for 45 minutes or so.
Serving Size: Makes 32 servings; each 2.5 inches x 1.5 inches x 2 inches deep in a 13x9x2
Number of Servings: 16
Recipe submitted by SparkPeople user WORDWEAVERLYNN.
Nutritional Info Amount Per Serving
- Calories: 299.7
- Total Fat: 14.1 g
- Cholesterol: 31.6 mg
- Sodium: 514.4 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 2.5 g
- Protein: 5.7 g
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