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Cranberry and Rye Bread Stuffing
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Brief Description
Fragrant rye stuffing is a tasty alternative to traditional fare
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Main Ingredient
Rye Bread
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Category: Side dishes
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Nov 18, 2012
Number of Servings:
Ingredients:
- 1 pounds - Loaf of Dark Rye Bread cut into 1/2-inch cubes
- 5 tablespoons - Butter
- 2 - Shallots finely minced
- 2 cloves - Garlic finely minced
- 3 ribs - Celery finely diced
- 1 - Large Carrot finely diced
- 1 leaves - Bay Leaf
- 1 cups - Dried Cranberries roughly chopped
- 1 1/2 teaspoons - Caraway Seeds lightly toasted
- 2 tablespoons - Fresh Parsley finely chopped
- 4 sprigs - Fresh Thyme
- 2 teaspoons - Orange Zest grated
- 2 1/2 cups - Chicken Stock
- - Salt and Black Pepper to taste
Directions:
Preheat oven to 350 degrees. Spread a 1-pound loaf of dark rye bread, cut into 1⁄2-inch cubes, on a parchment-lined baking dish and toast for 20 minutes. Remove bread from oven and allow to cool. Coat the bottom and sides of a medium baking dish with 1 tablespoon butter. Set aside.
In a large sauté pan, heat 2 tablespoons butter and gently sweat shallots, garlic, celery, carrot, and bay leaf over medium-low heat. Cook until softened, 5-7 minutes. Remove from heat and stir in dried cranberries, caraway seeds, fresh parsley, fresh thyme and orange zest. Allow to cool.
Remove and discard bay leaf and transfer mixture to a large bowl. Toss mixture with toasted bread and 2 tablespoons melted butter. Gently stir in chicken stock and season to taste with salt and pepper. Press bread mixture into prepared baking dish and cover tightly with plastic wrap; store in the refrigerator for two hours or up to 12 hours.
Remove wrap from the pan, cover with foil, place in an oven and bake 30 minutes. Remove foil and continue to bake until surface of stuffing is crisp, an additional 30 minutes.
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