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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Fragrant rye stuffing is a tasty alternative to traditional fare

    Main Ingredient:

    Rye Bread

    Category:  Side dishes

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 1 hour(s)

    Source

    WSJ Off Duty, 11/17/2012, Chef Michael Laiskonis, New York

    Posted By:

    wsjrecipes

    Posted On:

    November 18, 2012

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