Swapping rye for the usual white bread adds something intriguing to stuffing. There's still that wonderful contrast between the crisp, browned bread on the top and the soft pieces moistened with stock or broth below, but there is an undercurrent of warm, almost spicy sweetness. As with all stuffings, the better the bread you use, the better the final dish will be, so buy a good bakery loaf.
Stuffing can be baked 1 day ahead and chilled (covered once cool). Reheat, covered, in a 300°F oven, about 20 minutes.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F with racks in upper and lower thirds.
Step 2
Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
Step 3
Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
Step 4
Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
What to drink:
Step 5
Josmeyer Les Folastries
Gewürztraminer '05
Recipe notes
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