Rye Bread Stuffing

Step 1: Prepare the Rye Bread

1. Preheat oven to 350°F (175°C). Spread rye bread cubes on a baking sheet and bake for 10-15 minutes, or until dried and lightly toasted. This prevents soggy stuffing!
2. Let cool, then transfer to a large mixing bowl.

Step 2: Cook the Vegetables

1. Melt butter in a large skillet over medium heat.
2. Add onion, celery, and carrot. Sauté 5-7 minutes, until softened.
3. Add garlic, thyme, sage, marjoram, salt, and pepper. Cook 1-2 minutes more, until fragrant.

Step 3: Combine Ingredients

1. Add the cooked vegetables to the bread cubes. Stir to coat.
2. Whisk broth and eggs in a separate bowl. Pour over bread and gently mix until evenly moistened.
3. Stir in parsley.

Step 4: Bake the Stuffing

1. Transfer stuffing to a greased 9×13-inch baking dish. Cover with foil.
2. Bake for 30 minutes. Remove foil and bake another 15-20 minutes, or until golden brown and crisp.

Step 5: Serve

1. Let cool 5 minutes before serving.
2. Enjoy as a side dish with your favorite protein!

Cooking Notes

• Drying the Bread: Drying the bread is key! If short on time, leave it out uncovered overnight.
• Broth: Chicken broth adds richness; vegetable broth makes it vegetarian.
• Herbs: Fresh herbs are best, but dried work too (use about 1/3 less).

Variations

Sausage Rye Bread Stuffing

• Brown 1/2 pound sausage in the skillet before adding vegetables for extra heartiness.

Apple and Pecan Rye Bread Stuffing

• Add 1 cup diced apples and 1/2 cup chopped pecans for a sweet and nutty twist.

Mushroom Rye Bread Stuffing

• Sauté 1 cup sliced mushrooms with the other vegetables for an earthy flavor.

Frequently Asked Questions (FAQs)

Can I Make This Stuffing Ahead of Time?

Yes! Assemble it up to a day in advance and refrigerate, covered. You may need to add a few minutes to the baking time if it’s cold.

How Should I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C).

Can I Freeze Stuffing?

Yes! Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

This Rye Bread Stuffing is a delicious and unique side dish that’s sure to impress. Enjoy!