Dilled Pumpernickel-Rye Stuffing Recipe

Name: Dilled Pumpernickel-Rye Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-lb) loaf unsliced pumpernickel (not black Russian bread); 1 (1-lb) loaf unsliced seeded rye bread; 4 carrots, halved lengthwise and cut into 1/2-inch pieces; 4 celery ribs, halved lengthwise and cut into 1/2-inch pieces; 3 medium onions, cut into 1/2-inch pieces; 2 tablespoons vegetable oil; 1 stick (1/2 cup) unsalted butter; 1 lb cremini mushrooms, trimmed and quartered; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon caraway seeds, lightly crushed; 2 1/2 to 3 cups chicken broth

Servings: persons

1 (1-lb) loaf unsliced pumpernickel (not black Russian bread)
1 (1-lb) loaf unsliced seeded rye bread
4 carrots, halved lengthwise and cut into 1/2-inch pieces
4 celery ribs, halved lengthwise and cut into 1/2-inch pieces
3 medium onions, cut into 1/2-inch pieces
2 tablespoons vegetable oil
1 stick (1/2 cup) unsalted butter
1 lb cremini mushrooms, trimmed and quartered
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon caraway seeds, lightly crushed
2 1/2 to 3 cups chicken broth

1
Preheat oven to 200F.
2
Cut enough of both breads into 1-inch cubes to measure 6 cups each.
3
Spread bread cubes in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until bread is dry, 50 minutes to 1 hour total.
4
Cool.
5
Increase oven temperature to 400F.
6
Meanwhile, cook carrots, celery, and onions in oil and butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened and beginning to brown, 10 to 12 minutes.
7
Add mushrooms and cook, stirring occasionally, until mushrooms begin to give off liquid, about 10 minutes.
8
Remove pot from heat and stir in bread, dill, parsley, caraway, and salt and pepper to taste.
9
Add broth and toss until bread is evenly moistened.
10
(Use 3 cups broth if you like a moist stuffing, 2 1/2 cups if you prefer it drier.)
11
Mound stuffing in a buttered 4-quart shallow baking dish.
12
Cover with buttered foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 15 minutes more.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (1-lb) loaf unsliced pumpernickel (not black Russian bread), 1 (1-lb) loaf unsliced seeded rye bread, 4 carrots, halved lengthwise and cut into 1/2-inch pieces, 4 celery ribs, halved lengthwise and cut into 1/2-inch pieces, and more.

Yes, Dilled Pumpernickel-Rye Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dilled Pumpernickel-Rye Stuffing

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