Sourdough Rye Stuffing with Ham and Cheese Recipe

Name: Sourdough Rye Stuffing with Ham and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2-pound loaf of sourdough rye bread, cut into 1/2-inch cubes; 1 1/2 sticks (6 ounces) unsalted butter, 4 tablespoons melted; 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese; 1 large onion, coarsely chopped; 6 medium scallions, coarsely chopped; 2 celery ribs, finely chopped; 1/2 pound country ham or prosciutto, minced; 2 large McIntosh apples, cored and cut into 1-inch dice; 1 tablespoon minced thyme; Salt and freshly ground pepper; 4 cups chicken stock or canned low-sodium broth; 2 large eggs

Servings: persons

One 1 1/2-pound loaf of sourdough rye bread, cut into 1/2-inch cubes
1 1/2 sticks (6 ounces) unsalted butter, 4 tablespoons melted
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
1 large onion, coarsely chopped
6 medium scallions, coarsely chopped
2 celery ribs, finely chopped
1/2 pound country ham or prosciutto, minced
2 large McIntosh apples, cored and cut into 1-inch dice
1 tablespoon minced thyme
Salt and freshly ground pepper
4 cups chicken stock or canned low-sodium broth
2 large eggs

1
Preheat the oven to 350.
2
In a very large bowl, toss the the bread cubes with the 4 tablespoons of melted butter, then spread on 3 large baking sheets.
3
Sprinkle with the Parmesan and bake for 15 to 20 minutes, or until browned and crisp.
4
Let cool.
5
Return the bread to the bowl.
6
Leave the oven on.
7
Melt the remaining 1 stick of butter in a large skillet.
8
Add the onion, scallions and celery and cook over moderately low heat, stirring, until softened, about 12 minutes.
9
Add the ham and cook over moderately high heat, stirring, until golden, about 4 minutes.
10
Stir in the apples and thyme and let cool.
11
Scrape the apple mixture over the bread cubes and toss to coat; season with salt and pepper.
12
In a large bowl, whisk the stock with the eggs and pour over the stuffing; mix thoroughly.
13
Butter 2 large, shallow baking dishes and divide the stuffing between them.
14
Cover with foil and bake until heated through, about 25 minutes.
15
Uncover and bake until browned and crisp, about 15 minutes.
16
Serve at once.

938

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 12 ingredients. The key ingredients include: One 1 1/2-pound loaf of sourdough rye bread, cut into 1/2-inch cubes, 1 1/2 sticks (6 ounces) unsalted butter, 4 tablespoons melted, 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese, 1 large onion, coarsely chopped, and more.

Yes, Sourdough Rye Stuffing with Ham and Cheese 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!

Sourdough Rye Stuffing with Ham and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions