Rye Pumpernickel Stuffing

Ingredients for Rye Pumpernickel Stuffing

• 1 (1-pound) loaf marble rye (with pumpernickel) bread, cut into 1/2-inch cubes (1600g )

• 4 medium onions, chopped (900g )

• 1 stick (110g ) unsalted butter plus additional for greasing pan

• 2 garlic cloves, finely chopped

• 675g turnips (6 medium), peeled and cut into 1/2-inch pieces

• 475ml reduced-sodium chicken broth (16 fluid ounces)

• 1/4 cup chopped fresh flat-leaf parsley

• 1 teaspoon salt

• 1/2 teaspoons black pepper

How to make Rye Pumpernickel Stuffing

Put oven racks in upper and lower thirds of oven and preheat oven to 177°C.

Spread bread cubes in 2 large shallow baking pans and bake, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl. 3While bread is drying in oven, cook onions in 60g butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 20 minutes, then add garlic and cook, stirring occasionally, 1 minute. Add onion mixture to bread, reserving skillet. Add turnips, broth, and 2 tablespoons butter to skillet, then simmer, covered, until tender, 5 to 8 minutes.

Increase oven temperature to 232°C and butter a 13- by 9-inch baking dish (3-quart capacity).

Add turnip mixture, parsley, salt, and pepper to bread and toss until combined well. Spoon stuffing into baking dish. Cut remaining 2 tablespoons butter into bits and dot over top of stuffing. Bake stuffing, covered tightly with a sheet of buttered foil (buttered side down), in upper third of oven until heated through, 15 to 20 minutes. Remove foil and bake stuffing until top is lightly browned, 10 to 15 minutes more.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.