Pumpernickel, Rye and Red Cabbage Stuffing Recipe

Name: Pumpernickel, Rye and Red Cabbage Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound loaf rye bread with caraway seeds, cut into 3/4-inch dice (8 cups); 3/4 pound loaf pumpernickel bread, cut into 3/4-inch dice (8 cups); 1 pound smoky kielbasa, quartered lengthwise and sliced 1/2 inch thick; 4 tablespoons unsalted butter, melted; 1 medium onion, halved and thinly sliced; 2 garlic cloves, minced; 1 pound red cabbage, finely shredded (6 cups); 1 large Granny Smith applepeeled, cored and thinly sliced; 2 tablespoons red wine vinegar; 2 teaspoons chopped thyme; 4 cups Turkey Stock; Kosher salt and freshly ground pepper; 2 large eggs, beaten

Servings: persons

3/4 pound loaf rye bread with caraway seeds, cut into 3/4-inch dice (8 cups)
3/4 pound loaf pumpernickel bread, cut into 3/4-inch dice (8 cups)
1 pound smoky kielbasa, quartered lengthwise and sliced 1/2 inch thick
4 tablespoons unsalted butter, melted
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1 pound red cabbage, finely shredded (6 cups)
1 large Granny Smith applepeeled, cored and thinly sliced
2 tablespoons red wine vinegar
2 teaspoons chopped thyme
4 cups Turkey Stock
Kosher salt and freshly ground pepper
2 large eggs, beaten

1
Preheat the oven to 350.
2
Butter a shallow 9-by-13-inch baking dish.
3
Spread the bread on 2 large baking sheets and bake until slightly dry, about 20 minutes.
4
Meanwhile, in a large, deep skillet, cook the kielbasa over moderately high heat, stirring occasionally, until browned, about 5 minutes.
5
Transfer the kielbasa to a large bowl.
6
Add 2 tablespoons of the melted butter to the skillet along with the onion and garlic and cook over moderate heat for 4 minutes.
7
Add the red cabbage, apple, vinegar and thyme and cook, stirring occasionally, until the cabbage is wilted, about 6 minutes.
8
Add the cabbage mixture to the kielbasa.
9
Stir in the toasted bread and Turkey Stock.
10
Season with salt and pepper, then stir in the eggs.
11
Spread the stuffing in the prepared baking dish and brush with the remaining 2 tablespoons of melted butter.
12
Cover the stuffing with foil and bake until set, about 45 minutes.
13
Uncover and bake until the top is crisp, about 40 minutes longer.
14
Let rest 15 minutes before serving.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3/4 pound loaf rye bread with caraway seeds, cut into 3/4-inch dice (8 cups), 3/4 pound loaf pumpernickel bread, cut into 3/4-inch dice (8 cups), 1 pound smoky kielbasa, quartered lengthwise and sliced 1/2 inch thick, 4 tablespoons unsalted butter, melted, and more.

Yes, Pumpernickel, Rye and Red Cabbage Stuffing falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Pumpernickel, Rye and Red Cabbage Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions