Pumpernickel/Rye Bread Stuffing With Apple, Walnuts

Name: Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter; 1 large onion, chopped; 3 granny smith apples, peeled, cored, and cut into 1/2-inch cubes; 2 medium celery ribs, chopped; 1 ½ cups walnuts, toasted and coarsely chopped; 1 cup golden raisin; 12 lb pumpernickel bread, cut into 1/2-inch cubes and dried overnight; 12 lb rye bread, cut into 1/2 inch cubes and dried overnight; ½ cup apple cider; 12-1 cup turkey broth or 12-1 cup chicken broth, as needed; salt; fresh ground black pepper

Servings: persons

8 tablespoons unsalted butter
1 large onion, chopped
3 granny smith apples, peeled, cored, and cut into 1/2-inch cubes
2 medium celery ribs, chopped
1 ½ cups walnuts, toasted and coarsely chopped
1 cup golden raisin
12 lb pumpernickel bread, cut into 1/2-inch cubes and dried overnight
12 lb rye bread, cut into 1/2 inch cubes and dried overnight
½ cup apple cider
12-1 cup turkey broth or 12-1 cup chicken broth, as needed
salt
fresh ground black pepper

1
In a big skillet, melt butter over medium heat; add in the onion; cook, stirring often, until softened, about 3 minutes.
2
Add in apples and celery; cook/stir until the onions are golden brown, about 10 minutes.
3
Stir in walnuts and raisins.
4
Transfer the onion-apple mixture to a bowl; add in pumpernickel and rye bread cubes; toss, sprinkling with apple cider.
5
Gradually stir in about 1/2 cup broth, until stuffing is evenly moistened but not soggy.
6
Season with salt and pepper to taste.
7
Transfer to a lightly buttered casserole dish, sprinkle with 1/2 cup broth, cover, and bake in a preheated 350 oven for 30 minutes (uncover the last 15 minutes if you want a crusty-topped stuffing).

1054

kcal

Calories

Fat

Carbs

101

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 8 tablespoons unsalted butter, 1 large onion, chopped, 3 granny smith apples, peeled, cored, and cut into 1/2-inch cubes, 2 medium celery ribs, chopped, and more.

Yes, Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions