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pumpernickel, apple and onion stuffing

Pumpernickel, Apples and Onion Stuffing

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Servings

4 Servings

Ingredients

  • 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

Instructions

  • 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.