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.