Rye Pumpernickel Stuffing Food

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PUMPERNICKEL RYE BREAD



Pumpernickel Rye Bread image

This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.

Provided by Rodney

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h40m

Yield 12

Number Of Ingredients 13

1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon vegetable oil
1 ½ tablespoons molasses
1 ½ cups unbleached bread flour
1 cup rye flour
½ cup whole wheat flour
¼ cup vital wheat gluten
1 teaspoon salt
3 tablespoons dry milk powder
2 teaspoons instant coffee powder
2 tablespoons unsweetened cocoa powder
1 tablespoon caraway seed
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
  • After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
  • Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 27.7 g, Cholesterol 0.4 mg, Fat 1.9 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 0.3 g, Sodium 206.7 mg, Sugar 2.5 g

RYE PUMPERNICKEL STUFFING



Rye Pumpernickel Stuffing image

Categories     Onion     Side     Bake     Thanksgiving     Quick & Easy     Stuffing/Dressing     Root Vegetable     Turnip     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

1 (1-pound) loaf marble rye (with pumpernickel) bread, cut into 1/2-inch cubes (10 cups)
4 medium onions, chopped (4 cups)
1 stick (1/2 cup) unsalted butter plus additional for greasing pan
2 garlic cloves, finely chopped
1 1/2 pounds turnips (6 medium), peeled and cut into 1/2-inch pieces
2 cups reduced-sodium chicken broth (16 fluid ounces)
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  • Spread bread cubes in 2 large shallow baking pans and bake, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl. 3While bread is drying in oven, cook onions in 1/2 stick butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 20 minutes, then add garlic and cook, stirring occasionally, 1 minute. Add onion mixture to bread, reserving skillet. Add turnips, broth, and 2 tablespoons butter to skillet, then simmer, covered, until tender, 5 to 8 minutes.
  • Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
  • Add turnip mixture, parsley, salt, and pepper to bread and toss until combined well. Spoon stuffing into baking dish. Cut remaining 2 tablespoons butter into bits and dot over top of stuffing. Bake stuffing, covered tightly with a sheet of buttered foil (buttered side down), in upper third of oven until heated through, 15 to 20 minutes. Remove foil and bake stuffing until top is lightly browned, 10 to 15 minutes more.

PUMPERNICKEL SAUSAGE STUFFING



Pumpernickel Sausage Stuffing image

I've gotten tons of raves over this recipe, and I only just made it this last Thanksgiving! I baked one version covered and one uncovered, both were perfectly good (and not a whole lot different wetness-wise).

Provided by Motley Oklahoman

Categories     Chicken

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter
1 lb chicken-apple sausages, chopped
2 large celery ribs, chopped
1 large onion, chopped
1 loaf pumpernickel bread, cut into 1-inch cubes and dried (1 pound)
1 sleeve multi-grain saltine crackers, crushed (4 ounces)
1 tablespoon fresh thyme, chopped
4 eggs, lightly beaten
2 cups stock (vegetable, chicken or turkey)
1/4 cup flat leaf parsley, chopped
kosher salt
ground pepper

Steps:

  • Preheat the oven to 350°. In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes. Add the celery and onion and cook until the vegetables are tender and the meat is browned, 7 to 10 minutes. Transfer the mixture to a large bowl and let cool.
  • Add the bread cubes, crackers, thyme, eggs, stock and parsley to the bowl and mix well. The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter. Season the stuffing with salt and pepper. Place in a 9-by-13-inch buttered baking dish and bake for 1 hour. (To keep the stuffing moist, cover the top loosely with foil while it bakes.).

Nutrition Facts : Calories 191.8, Fat 8, SaturatedFat 3.8, Cholesterol 86.6, Sodium 345.6, Carbohydrate 23.7, Fiber 3.5, Sugar 1.2, Protein 6.8

PUMPERNICKEL/RYE BREAD STUFFING WITH APPLE, WALNUTS, AND RAISINS



Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins image

Make and share this Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h30m

Yield 10 cups

Number Of Ingredients 12

8 tablespoons unsalted butter
1 large onion, chopped
3 granny smith apples, peeled, cored, and cut into 1/2-inch cubes
2 medium celery ribs, chopped
1 1/2 cups walnuts, toasted and coarsely chopped
1 cup golden raisin
1/2 lb pumpernickel bread, cut into 1/2-inch cubes and dried overnight
1/2 lb rye bread, cut into 1/2 inch cubes and dried overnight
1/2 cup apple cider
1/2-1 cup turkey broth or 1/2-1 cup chicken broth, as needed
salt
fresh ground black pepper

Steps:

  • In a big skillet, melt butter over medium heat; add in the onion; cook, stirring often, until softened, about 3 minutes.
  • Add in apples and celery; cook/stir until the onions are golden brown, about 10 minutes.
  • Stir in walnuts and raisins.
  • Transfer the onion-apple mixture to a bowl; add in pumpernickel and rye bread cubes; toss, sprinkling with apple cider.
  • Gradually stir in about ½ cup broth, until stuffing is evenly moistened but not soggy.
  • Season with salt and pepper to taste.
  • Transfer to a lightly buttered casserole dish, sprinkle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes (uncover the last 15 minutes if you want a crusty-topped stuffing).

DILLED PUMPERNICKEL-RYE STUFFING



Dilled Pumpernickel-Rye Stuffing image

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Fall     Dill     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 14 cups

Number Of Ingredients 12

1 (1-lb) loaf unsliced pumpernickel (not black Russian bread)
1 (1-lb) loaf unsliced seeded rye bread
4 carrots, halved lengthwise and cut into 1/2-inch pieces
4 celery ribs, halved lengthwise and cut into 1/2-inch pieces
3 medium onions, cut into 1/2-inch pieces
2 tablespoons vegetable oil
1 stick (1/2 cup) unsalted butter
1 lb cremini mushrooms, trimmed and quartered
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon caraway seeds, lightly crushed
2 1/2 to 3 cups chicken broth

Steps:

  • Preheat oven to 200°F.
  • Cut enough of both breads into 1-inch cubes to measure 6 cups each. Spread bread cubes in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until bread is dry, 50 minutes to 1 hour total. Cool.
  • Increase oven temperature to 400°F.
  • Meanwhile, cook carrots, celery, and onions in oil and butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened and beginning to brown, 10 to 12 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms begin to give off liquid, about 10 minutes.
  • Remove pot from heat and stir in bread, dill, parsley, caraway, and salt and pepper to taste. Add broth and toss until bread is evenly moistened. (Use 3 cups broth if you like a moist stuffing, 2 1/2 cups if you prefer it drier.)
  • Mound stuffing in a buttered 4-quart shallow baking dish. Cover with buttered foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 15 minutes more.

TO-DIE-FOR THANKSGIVING STUFFING



To-Die-For Thanksgiving Stuffing image

This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 11

1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven)
1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale
1 lb. thick-cut bacon, chopped and browned, fat reserved
8 eggs, lightly beaten
2 large onions, chopped
8 cloves garlic (or more to taste), crushed
2 tbsp. rosemary
1 tbsp. thyme leaves
1 lb. toasted pecans
2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing)
1 cup bourbon

Steps:

  • Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
  • In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
  • Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
  • When combined, stuff bird or place in separate large baking dish(es).
  • Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
  • Serves 12 or more as part of a Thanksgiving feast.

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PUMPERNICKEL, RYE AND RED CABBAGE STUFFING - FOOD AND …
Preheat the oven to 350°. Butter a shallow 9-by-13-inch baking dish. Spread the bread on 2 large baking sheets and bake until slightly dry, about 20 minutes. Advertisement. …
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Total Time 2 hrs 45 mins
  • Preheat the oven to 350°. Butter a shallow 9-by-13-inch baking dish. Spread the bread on 2 large baking sheets and bake until slightly dry, about 20 minutes.
  • Meanwhile, in a large, deep skillet, cook the kielbasa over moderately high heat, stirring occasionally, until browned, about 5 minutes. Transfer the kielbasa to a large bowl. Add 2 tablespoons of the melted butter to the skillet along with the onion and garlic and cook over moderate heat for 4 minutes. Add the red cabbage, apple, vinegar and thyme and cook, stirring occasionally, until the cabbage is wilted, about 6 minutes.
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PUMPERNICKEL, RYE AND RED CABBAGE STUFFING - STUFFING RECIPES
Preheat the oven to 350 degrees F. Butter a shallow 9-by-13-inch baking dish. Spread the bread on 2 large baking sheets and bake until slightly dry, about 20 minutes.
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Estimated Reading Time 2 mins
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  • Meanwhile, in a large, deep skillet, cook the kielbasa over moderately high heat, stirring occasionally, until browned, about 5 minutes.
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BACON, ONION AND RYE BREAD STUFFING RECIPE - FOOD & WINE
In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. …
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5/5
Total Time 3 hrs
Servings 12
  • Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the rye bread cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
  • In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread.
  • Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
  • Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.


PUMPERNICKEL SAUSAGE STUFFING - RACHAEL RAY IN SEASON
Preheat the oven to 350 degrees . In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes, crumbling the meat with the back of a spoon.
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Total Time 1 hr 45 mins
  • Preheat the oven to 350 degrees . In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes, crumbling the meat with the back of a spoon.
  • Add the celery and onion and cook until the vegetables are tender and the meat is browned, 7 to 10 minutes.
  • Add the bread cubes, crackers, thyme, eggs, stock and parsley to the bowl and mix well (use your hands if you like-its fun).


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Calories 195 per serving
Total Time 1 hr 25 mins
  • Preheat oven to 350°F. Arrange bread cubes in a single layer on a baking sheet; bake at 350°F for 10 minutes or until toasted, stirring once after 5 minutes.
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Spread pumpernickel and rye bread cubes in two 15x10x1-inch baking pans. Bake for 10 to 15 minutes or until bread is dry and lightly toasted, stirring twice; cool. Bake for 10 to …
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3.5/5 (4)
Total Time 4 hrs 30 mins
Servings 18-20
Calories 160 per serving
  • Preheat oven to 350°F. Spread pumpernickel and rye bread cubes in two 15x10x1-inch baking pans. Bake for 10 to 15 minutes or until bread is dry and lightly toasted, stirring twice; cool.
  • Lightly coat a 5- to 6-quart slow cooker with cooking spray; set aside. In a large skillet heat butter over medium-high heat until melted. Add onions and celery; cook about 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more.
  • In a large bowl combine eggs and broth. Stir in onion mixture, dried cherries, pear, apple, parsley, sage, and pepper. Fold in bread cubes until moistened. Transfer bread mixture to the prepared cooker.
  • Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 2 hours.


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Stir in the reserved bacon fat. Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the cooked bacon pieces, eggs, thyme, sage, pecans and onion …
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  • Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour remaining bacon fat in the skillet into a bowl.
  • Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.
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