Jewish Rye Bread Sausage and Apple Stuffing Recipe

Jewish Rye Bread Sausage and Apple Stuffing Recipe 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!rye-bread-sausage-stuffing02

 

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.rye-bread-sausage-stuffing03
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. rye-bread-sausage-stuffing08
Add broth to moisten.
Cover with foil and refrigerate until ready to bake.rye-bread-sausage-stuffing06
Stuff turkey just before baking and bake any additional stuffing separately in a greased 2-quart casserole dish.Jewish Rye Bread Sausage and Apple Stuffing Recipe
To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.Jewish Rye Bread Sausage and Apple Stuffing Recipe

 Enjoy!

 

Jewish Rye Bread Sausage and Apple Stuffing Recipe
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Rye Bread Sausage and Apple Stuffing

A flavorful stuffing dish for any meal.
Course: Side Dish
Cuisine: American
Servings: 12 people
Calories: 369kcal

Ingredients

  • 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 Cup broth
  • 2 tsp dried thyme
  • 2 tsp salt
  • 1 tsp fresh cracked pepper

Instructions

  • 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.

Nutrition

Serving: 10g | Calories: 369kcal | Carbohydrates: 32.9g | Protein: 13.6g | Fat: 20.6g | Saturated Fat: 8.4g | Cholesterol: 52mg | Sodium: 1269mg | Fiber: 20g | Sugar: 5g | Calcium: 50mg | Iron: 2.3mg
Meghan Cooper
Meghan Cooperhttps://jamonkey.com
Meghan Cooper is a writer, content creator, movie critic, and geek living in Atlanta, Ga. She loves movies, traveling, and lots of coffee. Member of the Southeastern Film Critics Association, Georgia Film Critics Association, and Atlanta Film Critics Circle.

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24 COMMENTS

    • I thought it was the weirdest thing to put into stuffing for the longest time but the way these are cooked makes the apples more savory than sweet. It’s an amazing balance!

  1. That is such a good idea! I bet it does taste delicious. IF I ever make my own stuffing I would try this. We love Rye bread, with and without the seeds. Thanks!

  2. That sounds amazing. I love apple and sausage in my stuffing/slop. I love a good sandwich on Jewish rye bread. I never thought of combining the two. This is a Thanksgiving recipe to try.

  3. Oh my – looks delicious! Stuffing (or dressing) is probably my favorite Thanksgiving dish. I didn’t know that the difference between regular rye bread and Jewish rye is the addition of whole caraway seeds. Interesting!

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