Name: Rye Bread Stuffing
Cook time: 35 min
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 1 (1-pound) unsliced loaf rye bread, cut into 1-inch chunks; 1 teaspoon caraway seeds; 1 stick unsalted butter, divided; 3 cups chopped celery; 2 Golden Delicious apples, peeled and chopped; 1 medium onion, finely chopped; 5 garlic cloves, finely chopped; 2 cups chicken stock or reduced-sodium chicken broth

Plate of rye bread stuffing with a serving spoon on a wooden surface.

Rye Bread StuffingRoland Bello

Swapping rye for the usual white bread adds something intriguing to stuffing. There's still that wonderful contrast between the crisp, browned bread on the top and the soft pieces moistened with stock or broth below, but there is an undercurrent of warm, almost spicy sweetness. As with all stuffings, the better the bread you use, the better the final dish will be, so buy a good bakery loaf.

Cooks' note:

Stuffing can be baked 1 day ahead and chilled (covered once cool). Reheat, covered, in a 300°F oven, about 20 minutes.

Recipe notes

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