Ingredients

  • 450 grams pumpernickel bread unsliced
  • 450 grams rye bread unsliced
  • 4 carrots finely chop
  • 4 celery ribs finely chop
  • 3 medium onions large chop
  • 2 tablespoons vegetable oil
  • 110 grams butter, unsalted
  • 450 grams mushrooms quartered
  • ¼ cup fresh dill chopped
  • ¼ cup fresh parsley chopped
  • 1 tablespoon caraway seeds lightly crushed
  • ⅝ liter chicken broth

Directions

1. Preheat oven to 200*F/95*C/GM1/2.
2. Cut enough of both breads into 1" cubes to measure 6 cups each. Spread bread cubes in 2 large shallow baking pans and bake until dry, about 50 minutes. Cool.
3. Increase oven temperature to 400*F/200*C/GM 6.
4. Cook carrots, celery and onions in oil and butter in large pot until softened and beginning to brown. Add mushrooms and cook until mushrooms begin to give off liquid.
5. Remove from heat and stir in bread, dill, parsley, caraway and salt and pepper to taste. Add broth and toss until bread is evenly moistened. Mound in a buttered shallow baking dish. Cover with buttered foil and bake for 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 15 minutes more.
6. NOTE: Stuffing can be assembled 1 day ahead and chilled, covered. Bring to room temperature before baking.

Notes
Notes:Original makes 18 servings-about 14 cups.
Serving Ideas:Original serves 18.


Categories
Stuffings
Keywords
Stuffings
MacGourmet downloadDilled Pumpernickel-Rye Stuffing. To import, drag image to your MacGourmet recipe box.