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Marble Rye & Apple Stuffing

Contributed by: Carin Mack, a member from Isanti, MN  

1 lb. loaf marble rye bread, cubed into ¾” pieces (approx. 10 cups)
1 stick butter
2 large leeks, white and pale green parts only, chopped
2 large ribs celery, chopped
5 bay leaves
1 tsp. fresh rosemary, chopped
2 large apples (1 lb.), cored and chopped
3 c. low sodium chicken broth
2 eggs
1 ½ tsp. salt
1 tsp. pepper

Place oven rack in upper half of oven. Preheat oven to 300°. Scatter bread on a rimmed baking sheet. Bake until toasted, about 25 minutes, stirring once. Let cool. Increase oven temperature to 375°. 

In a large skillet, melt butter over medium high heat. Add leeks, celery, bay leaves and rosemary. Stirring often, cook until vegetables are soft (approx. 5 minutes). Add apples and cook for another minute. Remove from heat. Remove and discard bay leaves.

In a large bowl, whisk together chicken broth, eggs, salt and pepper. Add both the bread and the celery mixture. Toss to combine. 

Transfer the stuffing to a greased, shallow 3 qt. baking dish. Bake about 45 minutes, until top is browned. Yields 8 servings.
 

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