Jewish rye bread stuffing with sausage and apples makes the most flavorful side dish and perfect for Thanksgiving.
Call it dressing, call it stuffing. Heck, you can call it slop, but I know you’ll call it one thing after you try it. Really good! I’ve always been a sucker for Jewish rye bread. It’s my favorite sandwich bread. So I thought I would experiment with it in a stuffing recipe. I’ve seen plenty of white and sourdough stuffing recipes but never Jewish rye bread.
The difference between regular rye bread and Jewish rye is the addition of whole caraway seeds. This is what makes it stand out in the long line of bread. With this recipe, you can cut out a lot of extra seasonings and herbs because the bread speaks for itself.
Let’s get this party started!
Cut your bread into 1-inch cubes – toss bread cubes in a large bowl so that the dark rye is perfectly mixed in with the white.
This is the one time I don’t skimp on the pork sausage. I don’t eat pork on a regular basis but the flavors are rich, and you’re eating it with Turkey so trust me on this one. In a skillet, cook and crumble sausage until cooked thru. Place on paper towels to drain. In the same skillet (locking that sausage flavor into everything), add onion, apples, celery, garlic, and butter. Sauté until apples and vegetables are tender.
Toss the vegetables, apples, and sausage with your bread. Make sure it’s good and mixed because once you add the broth, it will start to crumble.
Add broth to moisten.
Cover with foil and refrigerate until ready to bake.
Stuff turkey just before baking and bake any additional stuffing separately in a greased 2-quart casserole dish.
To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.
What you will need
- 1 lb white Jewish rye cubed
- 1/2 lb dark Jewish rye cubed
- 1 pound sage sausage
- 2 Granny Smith apples peeled cored and diced
- 3 stalks of celery diced
- 1/2 onion
- 1/2 cup butter
- 4 cloves garlic
- 3 cups broth
- 2 tsp dried thyme
- 2 tsp salt
- 1 tsp fresh cracked pepper
- Cut bread into 1inch cubes - toss bread cubes in a large bowl.
- In a skillet, cook and crumble sausage until cooked thru. Place on paper towels to drain.
- In same skillet, add onion, apples, celery, garlic and butter.
- Saute until apples and vegetables are tender.
- Add the onion mixture and sausage to bread.
- Mix in seasonings
- Add broth to moisten
- Cover with foil and refrigerate until ready to bake.
- Stuff turkey just before baking.
- Bake any additional stuffing separately in a greased 2 quart casserole dish.
- To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.