Rye bread stuffing

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The original version of this recipe comes from the Dec/Jan 1997 issue of Taste Of Home magazine. I have since added the sage flavored sausage, and will either skip the mixed nuts or add only pecans. I get wonderful compliments on this stuffing every time i serve it, and the best compliments are when i'm asked to share the recipe or bring the stuffing to the next holiday.  Be sure to use 3/4 light rye to 1/4 dark rye, or substitute all light rye, so the rye doesn't overpower.  In this combination Rye Bread Stuffing Recipe, Holiday Bites, Best Compliments, Bread Stuffing, Stuffing Ingredients, Rye Bread, Stuffing Recipes, Xmas Food, Home Magazine

The original version of this recipe comes from the Dec/Jan 1997 issue of Taste Of Home magazine. I have since added the sage flavored sausage, and will either skip the mixed nuts or add only pecans. I get wonderful compliments on this stuffing every time i serve it, and the best compliments are when i'm asked to share the recipe or bring the stuffing to the next holiday. Be sure to use 3/4 light rye to 1/4 dark rye, or substitute all light rye, so the rye doesn't overpower. In this…

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Classic Bread Stuffing - Simply Sundays Traditional Bread Stuffing For Turkey, Stuffing In Oven Recipes, Cornbread And White Bread Stuffing, Rye Bread Stuffing, Old Fashion Bread Stuffing Recipe, Fresh Bread Stuffing Recipe, Pa Dutch Stuffing Recipes, Super Moist Stuffing, Best Bread Stuffing Recipe

My Mom, Mary, always made a classic bread stuffing Simply made with sautéed onions and celery that are cooked down in butter, with fresh herbs and a combination of dried bread cubes and homemade chicken

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Rye Bread Stuffing Recipe, Best Stuffing Recipe, Vegetarian Stuffing, Oat Crumble Topping, Best Stuffing, Bread Stuffing, Easy Hummus, Oat Crumble, Coconut Sauce

Swapping rye for the usual white bread adds something intriguing to stuffing. There's still that wonderful contrast between the crisp, browned bread on the top and the soft pieces moistened with stock or broth below, but there is an undercurrent of warm, almost spicy sweetness. As with all stuffings, the better the bread you use, the better the final dish will be, so buy a good bakery loaf.

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