Rye And Apple Stuffing

Name: Rye And Apple Stuffing
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, plus more for the dish; 1/2 loaf rye bread, cut into 1/2-inch pieces (about 6 cups); 1/2 loaf sourdough bread, cut into 1/2-inch pieces (about 6 cups); 2 onions, chopped; 4 stalks celery, cut into 1/2-inch pieces; Kosher salt and black pepper; 2 Granny Smith apples, cut into 1/2-inch pieces; 3 cups low-sodium chicken broth; 1 cup fresh flat-leaf parsley, chopped; 1/4 cup fresh sage, chopped; 2 large eggs, beaten

11 ingredients

4 steps

Ingredients

4 tablespoons (1/2 stick) unsalted butter, plus more for the dish
1/2 loaf rye bread, cut into 1/2-inch pieces (about 6 cups)
1/2 loaf sourdough bread, cut into 1/2-inch pieces (about 6 cups)
2 onions, chopped
4 stalks celery, cut into 1/2-inch pieces
Kosher salt and black pepper
2 Granny Smith apples, cut into 1/2-inch pieces
3 cups low-sodium chicken broth
1 cup fresh flat-leaf parsley, chopped
1/4 cup fresh sage, chopped
2 large eggs, beaten

Directions

1

Heat oven to 400° F. Butter a deep 3-quart casserole dish. Place the bread on a rimmed baking sheet and toast until golden, 10 minutes. Transfer to a large bowl.
2

Melt the butter in a large saucepan over medium-high heat. Add the onions, celery, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in the apples and cook for 2 minutes. Add the broth and bring to a boil.
3

Add the vegetable mixture, parsley, and sage to the bread and toss to combine. Mix in the eggs. Transfer to the prepared dish and cover loosely with buttered foil.
4

Bake for 30 minutes. Uncover and bake until golden, 12 to 15 minutes.