Pumpernickel Rye Bread Stuffing with Apple Walnuts and Raisins
Elevate your holiday table with this decadent Pumpernickel Rye Bread Stuffing with Apple, Walnuts, and Raisins. This recipe combines the rich, earthy flavors of toasted pumpernickel rye bread with the sweetness of diced Granny Smith apples and plump raisins, while crunchy walnuts add a delightful texture. Aromatic herbs like fresh parsley and thyme infuse the dish with a savory warmth, making it a perfect complement to any roast or vegetarian main. Moist and flavorful thanks to a blend of chicken or vegetable stock and eggs, this stuffing bakes to golden perfection with a slightly crisp top. Whether you’re planning your Thanksgiving menu or looking for a new side dish star, this unique stuffing is a crowd-pleaser that balances sweet and savory in every bite. Ready in just over an hour, this recipe comfortably serves eight, making it the ideal addition to your next gathering.
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Recipe Information
Ingredients
- 10 cups pumpernickel rye bread
- 6 tablespoons unsalted butter
- 1 large yellow onion
- 3 stalks celery
- 2 cloves garlic
- 2 medium Granny Smith apple
- 1 cup walnuts
- 1 cup raisins
- 2 tablespoons fresh parsley
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2.5 cups chicken or vegetable stock
- 2 large eggs
Instructions
Preheat your oven to 300°F and spread the pumpernickel rye bread cubes in a single layer on a baking sheet. Toast them for 15 minutes, stirring halfway through, until slightly crisp. Remove and let cool.
Increase oven temperature to 375°F. Grease a large baking dish with butter or nonstick spray.
Melt 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion, sliced celery, and minced garlic. Sauté until softened, about 8 minutes.
Core and dice the apples (no need to peel) and add them to the skillet. Cook for another 3-4 minutes until the apples are slightly softened.
Stir in chopped walnuts, raisins, parsley, thyme, salt, and pepper. Cook for 2 minutes, then remove from heat.
In a large mixing bowl, combine the toasted bread cubes with the vegetable-apple mixture. Toss to evenly distribute.
In a medium bowl, whisk together the chicken or vegetable stock with the eggs. Pour this mixture over the bread mixture and gently toss until the bread is evenly moistened but not soggy.
Transfer the stuffing mixture to the prepared baking dish. Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until the top is golden brown and slightly crisp.
Remove from oven and let cool for 10 minutes before serving. Enjoy your homemade pumpernickel rye bread stuffing!
Nutrition Facts
Calories |
8399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.3 g | 317% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 56.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 15681 mg | 682% | |
| Total Carbohydrate | 1380.9 g | 502% | |
| Dietary Fiber | 148.6 g | 531% | |
| Total Sugars | 251.3 g | ||
| Protein | 238.4 g | 477% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1629 mg | 125% | |
| Iron | 70.8 mg | 393% | |
| Potassium | 7666 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
