Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins

Categories: Side Dish, Stuffing Dressing

Ingredients

• 8 tablespoons unsalted butter
• 1 large onion , chopped
• 3 granny smith apples , peeled, cored, and cut into 1/2-inch cubes
• 2 medium celery ribs , chopped
• 1 1/2 cups walnuts , toasted and coarsely chopped
• 1 cup golden raisin
• 1/2 lb pumpernickel bread , cut into 1/2-inch cubes and dried overnight
• 1/2 lb rye bread , cut into 1/2 inch cubes and dried overnight
• 1/2 cup apple cider
• 1/2-1 cup turkey broth or 1/2-1 cup chicken broth , as needed
• salt
• fresh ground black pepper

Directions

1. In a big skillet, melt butter over medium heat; add in the onion; cook, stirring often, until softened, about 3 minutes.

2. Add in apples and celery; cook/stir until the onions are golden brown, about 10 minutes.

3. Stir in walnuts and raisins.

4. Transfer the onion-apple mixture to a bowl; add in pumpernickel and rye bread cubes; toss, sprinkling with apple cider.

5. Gradually stir in about ½ cup broth, until stuffing is evenly moistened but not soggy.

6. Season with salt and pepper to taste.

7. Transfer to a lightly buttered casserole dish, sprinkle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes (uncover the last 15 minutes if you want a crusty-topped stuffing).

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