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Pumpernickel, Apples and Onion Stuffing

pumpernickel, apple and onion stuffing

Wondering what to do with all that extra pumpernickel bread no one ate? Turn it into a stuffing, doesn't have to wait for thanksgiving.

  • 4 ServingsServings


  • ½ a 1 pound loaf pumpernickel bread, cut into ½ cinch cubes (10 cups)
  • 2 onions, sliced
  • 1 tablespoon oil
  • 2 garlic cloves, chopped
  • 1-2 cups vegetable or chicken broth
  • 1 apple, peeled and diced
  • 1 tablespoon chopped sage or thyme (optional)
  • salt and pepper to taste


If bread is not stale, place on baking sheet and dry in oven at 350 for 20 minutes.

In a large heavy saute pan, cook onions, in oil on low heat, stirring occasionally about 30 minutes.  Add garlic, cook 1 minute more.  Add onions to bread.

To pan add another 1 teaspoon oil.  Cook apples, until soft but still crunchy – add sage or thyme, stir and add to bread. Pour broth over bread mixture and stir. You want all the bread to be covered in broth.

If stuffing a bird you can do so now, if not, put the pan of stuffing into a 450 degree oven uncovered for about 30-45 minutes, adding 1 teaspoon oil or pan drippings from a chicken or turkey (even better) to the stuffing halfway through.