Tuesday, November 12, 2013
Rye Bread Stuffing
Last week, for those looking for an adventurous Thanksgiving stuffing, I offered my recipe for Southwestern Cornbread Stuffing. For something more traditional, but by no means plain, I offer this rye bread version.
This is a great stuffing for those who like their mixture loaded with savory herbs and spices, and the rye bread provides a lot of flavor here. When using a fresh loaf of bread, a good first step is to dry the bread cubes out in the oven. Alternatively, you can leave bread out over night to dry.
Rye Bread Stuffing
1 loaf rye bread, cut into 1-inch cubes
1/4 lb. bacon, cut into 1/4-inch lardons
2 tbsp. unsalted butter
1 medium yellow onion, diced
1 granny smith apple, peeled, cored and diced
Salt and freshly ground black pepper, to taste
3 garlic cloves, minced
1 tsp. dried thyme
1/4 cup chopped fresh sage
1/4 cup chopped fresh flat-leaf (Italian) parsley
1 large egg, beaten
2 cups low-sodium chicken broth
1. Dry the bread cubes: Preheat oven to 350 F. Spread the bread cubes in an even layer on a baking sheet. Bake in the oven about 10 minutes. Remove from the oven and allow to cool (they will dry out more as they cool, be sure not to cover them).
2. Heat a large sauté pan over medium heat. Add the bacon and cook until browned. Remove bacon with a slotted spoon and transfer to a paper-towel-lined plate. Discard the rendered bacon fat. Add butter to the pan. When melted, add the onion and apple. Season with salt and pepper and cook until softened, about 8 to 10 minutes. Add garlic, thyme, sage and parsley and cook another couple minutes until the mixture is fragrant with garlic.
3. Combine the bread cubes, bacon and cooked onion mixture in large bowl. Add the beaten egg and chicken broth and mix until combined. Transfer mixture to a 9 x 13 baking dish. Allow to sit on the counter for about 5 minutes, then bake in the oven (at 350 F) for 40 to 45 minutes, stirring every 15 minutes.