Pumpernickel Rye Bread Stuffing With Apple Walnuts And Raisins

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Rick rodgers

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Steps

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In a big skillet , melt butter over medium heat.

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Add in the onion.

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Cook , stirring often , until softened , about 3 minutes.

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Add in apples and celery.

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Cook / stir until the onions are golden brown , about 10 minutes.

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Stir in walnuts and raisins.

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Transfer the onion-apple mixture to a bowl.

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Add in pumpernickel and rye bread cubes.

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Toss , sprinkling with apple cider.

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Gradually stir in about cup broth , until stuffing is evenly moistened but not soggy.

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Season with salt and pepper to taste.

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Transfer to a lightly buttered casserole dish , sprinkle with cup broth , cover , and bake in a preheated 350 oven for 30 minutes.

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Ingredients

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unsalted butter, onion, granny smith apples, celery ribs, walnuts, golden raisin, pumpernickel bread, rye bread, apple cider, turkey broth, salt, fresh ground black pepper