Rye Pumpernickel Stuffing

Name: Rye Pumpernickel Stuffing
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 118 milliliters stick unsalted butter plus additional for greasing pan; 59 milliliters chopped fresh flat-leaf parsley; 2 garlic cloves, finely chopped; 16 fluid ounces cups reduced-sodium chicken broth (16 fluid ounces); 946 milliliters medium onions, chopped; 454 grams marble rye (with pumpernickel) bread, cut into 1/2-inch cubes (10 cups); 1 teaspoon salt; 680 grams turnips (6 medium), peeled and cut into 1/2-inch pieces

Rye Pumpernickel Stuffing is a vegetarian recipe with 8 servings. One portion of this dish contains roughly 11g of protein, 14g of fat, and a total of 353 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up pepper, marble rye, flat-leaf parsley, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Equipment you will use

Oven

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.

Ingredients you will need

Bread Cubes

Spread

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Butter