• Print
  • E-Mail
  • Feeds
  • Share This

Rye-Caraway Stuffing

Makes 6 to 8 servings
  • Active time: 30 min
    Total time: 1 1/4 hr
Even if you are not stuffing a whole turkey, what would Thanksgiving be without stuffing on the side? Here is a simple twist to a traditional bread stuffing, using seeded rye bread and extra caraway seeds, so if you are a caraway lover this is the stuffing for you.

INGREDIENTS:

  • Half of a 1-pound loaf sliced seeded rye bread, cut into 3/4-inch pieces (about 6 cups)
  • 8 tablesoon (1/2 cup) unsalted butter, melted
  • 1/2 pound sliced bacon, cut crosswise into 3/4 -inch pieces
  • 2 medium onions, chopped
  • 1 cup chopped celery
  • 1/2 teaspoon caraway seeds
  • 1 1/2 cups low-sodium chicken broth

EQUIPMENT:

  • a shallow 2-quart baking dish

INSTRUCTIONS:

  • Preheat oven to 425°F with rack in middle.
  • Toss bread with 6 tablespoons melted butter in a large rimmed sheet pan and spread in one layer.
  • Bake until dry and edges are golden, 10 to 15 minutes.

WHILE BREAD IS TOASTING, COOK BACON AND VEGETABLES:

  • Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden brown and crisp. Transfer bacon with a slotted spoon to a bowl. Pour off all but 2 tablespoons fat from skillet.
  • Add remaining 2 tablespoons melted butter to skillet and cook onions, celery, and caraway seeds with 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-low heat, stirring, until vegetables are softened, about 8 minutes.

ASSEMBLE AND BAKE STUFFING:

  • Reduce oven temperature to 350°F and butter baking dish.
  • Stir bacon and toasted bread into vegetables in skillet.
  • Transfer stuffing to baking dish and drizzle evenly with chicken broth.
  • Bake, uncovered, until golden brown and crisp on top but moist within, 30 to 40 minutes.

COOKS’ NOTES:

  • If you are making the entire Easier Thanksgiving Menu and have one oven, the stuffing and turkey can be cooked together in oven. Start the turkey in the lower third of oven, then add the stuffing to the upper third of oven.
  • Stuffing can be assembled (without broth) 1 day ahead and chilled, covered. Bring to room temperature.
Keywords
Gourmet Live
  • Print
  • E-Mail
  • Feeds
  • Share This
Subscribe to Gourmet