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Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins

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“Rick Rodgers”
READY IN:
1hr 30mins
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a big skillet, melt butter over medium heat; add in the onion; cook, stirring often, until softened, about 3 minutes.
  2. Add in apples and celery; cook/stir until the onions are golden brown, about 10 minutes.
  3. Stir in walnuts and raisins.
  4. Transfer the onion-apple mixture to a bowl; add in pumpernickel and rye bread cubes; toss, sprinkling with apple cider.
  5. Gradually stir in about ½ cup broth, until stuffing is evenly moistened but not soggy.
  6. Season with salt and pepper to taste.
  7. Transfer to a lightly buttered casserole dish, sprinkle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes (uncover the last 15 minutes if you want a crusty-topped stuffing).

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