Rye Bread Stuffing
- 8 cups rye bread, cut into cubes
- 1 stick butter, divided
- 2 cups celery, finely chopped
- 1 medium yellow onion, finely chopped
- 1 cup carrots, peeled and finely chopped
- 2 tablespoons fresh thyme, stemmed and chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh rosemary, stemmed and chopped
- Salt and pepper, to taste
- 4 cups low-sodium turkey or veggie stock
Preheat oven to 375°F.
Spread the cubed bread on 2 baking sheets and place in the oven for 7-8 minutes, or until toasted on one side. Toss the bread cubes around and toast an additional 5-6 minutes, or until bread cubes are dried out lightly brown on all sides. Remove from oven and reserve.
In a large, high sided skillet, melt 4 tablespoons butter over medium high heat. Add celery, onion, carrot, thyme, sage, rosemary and season with salt and pepper. Cook, stirring occasionally, until veggies are softened, about 5-6 minutes. Add toasted rye bread cubes and stock, and toss well to combine.
Butter the inside of a casserole dish then pour in the stuffing mixture. Dot the top of the stuffing with remaining butter cut in half-inch pieces. (If making ahead, cover with plastic wrap at this point and store in the fridge then bring to room temperature before baking.)
Bake in oven for 30-35 minutes, or until crispy and brown on top.
Check out the fb live fun here!
It's a fall party! We're LIVE with Grant and Jeanette cooking up our favorite dishes for our favorite season. As always, ask us your questions and share your thoughts in the comments, and we might give you a shout out!Posted by The Rachael Ray Show on Tuesday, 18 October 2016
One-Skillet, Cheese-Stuffed Roasted Chicken Meatballs
July 11, 2017
No-Bake Unicorn Cake
May 26, 2017
May 26, 2017