Easy Rye Bread Stuffing
Toasty rye bread with sautéed onions, celery, and herbs baked in savory broth for crisp edges and a tender center. Perfect beside roast turkey or as a hearty vegetarian side.
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Servings:
Ingredients
Main Ingredients
- 12 oz rye bread, cut into 1-inch cubes day-old works best
- 6 tbsp unsalted butter
- 1 tbsp olive oil
- 1.5 cup yellow onion, diced small
- 1.5 cup celery, diced
- 2 tsp garlic, minced
- 3 tbsp fresh parsley, chopped
- 2 tsp fresh sage, chopped
- 1.5 tsp fresh thyme, chopped
- 1 tsp caraway seeds, lightly crushed
- 3 cup low-sodium chicken broth use vegetable broth to keep it vegetarian
- 1.25 tsp kosher salt adjust to taste
- 0.75 tsp black pepper, freshly ground
Instructions
Preparation Steps
- Heat oven to 300°F. Spread bread cubes on two sheets.
- Toast until dry but not browned, 12–15 minutes. Cool completely.
- Increase oven to 350°F. Grease a 9x13-inch baking dish.
- Melt butter with olive oil in a large skillet over medium heat.
- Cook onion and celery until softened and translucent, about 8 minutes.
- Stir in garlic, caraway, parsley, sage, and thyme. Cook 1 minute.
- Place bread in a large bowl. Add cooked vegetables and toss well.
- Drizzle in broth, salt, and pepper. Toss until evenly moistened.
- Spread in dish, cover with foil, and bake 20 minutes.
- Uncover, fluff gently, and bake until crisp on top, 15–20 minutes.
Notes
Variation: Add 1 cup sautéed mushrooms or a chopped tart apple for extra flavor. For a richer texture, stir in 1 additional tablespoon melted butter with the broth. To make ahead, assemble up to one day in advance; cover and refrigerate. Bake 10 minutes longer if chilled.
This recipe is an original creation inspired by classic Easy Rye Bread Stuffing flavors. All ingredient ratios and instructions are independently developed.