Rye Bread Stuffing
Elevate your holiday table with this hearty and flavorful Rye Bread Stuffing, a modern twist on the classic side dish that blends rustic rye bread with aromatic herbs and vegetables. Each bite bursts with the comforting flavors of sautéed onions, celery, and carrots, perfectly complemented by fresh parsley, rosemary, and thyme. The robust texture of toasted rye bread cubes absorbs rich chicken or vegetable stock, while a hint of garlic and black pepper adds a savory depth. Baked to golden-brown perfection, this dish offers a delightful balance of crispiness and tender moisture. Perfect for Thanksgiving feasts or cozy family dinners, this stuffing is an irresistible crowd-pleaser that pairs beautifully with roasted meats, turkey, or vegetarian mains. Ready in just an hour, it’s the ultimate comfort food for gatherings!
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Recipe Information
Ingredients
- 8 cups (cubed) rye bread
- 6 tablespoons unsalted butter
- 1 large (diced) yellow onion
- 3 medium (diced) celery stalks
- 1 large (grated) carrot
- 3 cloves (minced) garlic
- 2 tablespoons (finely chopped) fresh parsley
- 1 tablespoon (finely chopped) fresh rosemary
- 1 tablespoon (finely chopped) fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2.5 cups chicken or vegetable stock
- 2 large (beaten) eggs
Instructions
Preheat your oven to 350°F (175°C).
Spread the rye bread cubes on a large baking sheet and toast in the oven for 10-12 minutes, or until slightly dried out. Remove from the oven and set aside to cool.
In a large skillet, melt the butter over medium heat.
Add the diced onion, celery, and grated carrot to the skillet. Sauté for 7-8 minutes, or until the vegetables are softened.
Stir in the minced garlic, parsley, rosemary, thyme, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
In a large mixing bowl, combine the toasted rye bread cubes with the sautéed vegetable mixture.
Gradually pour in the chicken or vegetable stock, tossing the mixture gently to ensure all the bread is moistened but not soggy.
Add the beaten eggs to the mixture and gently mix until evenly combined.
Transfer the stuffing mixture into a greased 9x13-inch baking dish, spreading it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and slightly crispy.
Remove from the oven and let rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 11610 mg | 505% | |
| Total Carbohydrate | 553.1 g | 201% | |
| Dietary Fiber | 76.5 g | 273% | |
| Total Sugars | 61.6 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1222 mg | 94% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 4217 mg | 90% | |
*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.
