• Email
  • Pin It
 

Pumpernickel, Apples and Onion Stuffing

 

Contributed by:

Pumpernickel, Apples and Onion Stuffing
 

 

7 comments | Leave Comment

 
3 Ratings3 Ratings3 Ratings3 Ratings3 Ratings (3 Ratings)
Loading ... Loading ...
 
 
 

Recipe

Pumpernickel, Apples 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.

Times

  • Ready Time : 0 min

Servings

4

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

Directions

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.

 

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

 

comments

 

7 Responses to Pumpernickel, Apples and Onion Stuffing

  1. avatar says: mybobba

    Have you ever hears of a baking pan that is used in Israel called a pot wonder. It looks wonderful

    • Yes, it is called a wonder pot or sear peleh in Hebrew. It is shaped like a bundt pan with a metal thick cover on top and a cone like insert on the bottom. It was created by kibbutznikim who did not have an oven to bake cakes or kugels in. The flame from the gas stove enters the cone like insert and bakes the cake. My mom used it on Pesach as she did not kasher her oven for Pesach. No changes in recipes are necesary. Hope this helps….Cindy

  2. A wonder pot! I want one so badly.

    This recipe looks incredible-and I usually do not like stuffing as a rule.

  3. i usually stuff with rice and vegetables..this is a wonderful alternative, though it seems funny to me to stuff meat with more meat.

  4. avatar says: Ali

    So creative!!

  5. I would have never thought of using pumpernickel bread for stuffing but it goes really well with all the ingredients. Sounds so delish!

  6. me neither. it must taste rustic and delicious! yum

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in