Rye Apple Stuffing
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Rye Apple Stuffing calories by ingredient
Introduction
A flavorful update of the Thanksgiving classic. The whole grains in the rye breads plus the apple add fiber, and the rosemary makes it sing. A flavorful update of the Thanksgiving classic. The whole grains in the rye breads plus the apple add fiber, and the rosemary makes it sing.Number of Servings: 16
Ingredients
-
i 1-lb loaf of Orowheat Jewish Rye Bread
i 1-lb loaf of Orowheat Dark Rye Bread
2 sticks (1 cup) unsalted butter, melted
2.5 cup, chopped onion
11 tsp kosher salt
1 1tsp canola oil
3 fresh Pink Lady apples
2 cups Trader Joe's Apple Cider
1 tbsp dried rosemary OR 3 tablespoons of fresh
Tips
Feel free to add 1 cup chopped celery if you wish. Cook it with the onion.
If you can, replace the dried rosemary with fresh. Strip about the leaves from a few sprigs of fresh rosemary and chop them fine. Throw away the tough stems, or toss them into your fireplace for a heavenly fragrance.
You can bake this ahead and reheat for 15 minutes in a 350 degree oven. Sprinkle it with water if it seems dry.
Directions
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.