Pumpernickel Rye Bread Stuffing with Apple Walnuts and Raisins

Elevate your holiday table with this decadent Pumpernickel Rye Bread Stuffing with Apple, Walnuts, and Raisins. This recipe combines the rich, earthy flavors of toasted pumpernickel rye bread with the sweetness of diced Granny Smith apples and plump raisins, while crunchy walnuts add a delightful texture. Aromatic herbs like fresh parsley and thyme infuse the dish with a savory warmth, making it a perfect complement to any roast or vegetarian main. Moist and flavorful thanks to a blend of chicken or vegetable stock and eggs, this stuffing bakes to golden perfection with a slightly crisp top. Whether you’re planning your Thanksgiving menu or looking for a new side dish star, this unique stuffing is a crowd-pleaser that balances sweet and savory in every bite. Ready in just over an hour, this recipe comfortably serves eight, making it the ideal addition to your next gathering.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 8

Ingredients

• 10 cups pumpernickel rye bread
• 6 tablespoons unsalted butter
• 1 large yellow onion
• 3 stalks celery
• 2 cloves garlic
• 2 medium Granny Smith apple
• 1 cup walnuts
• 1 cup raisins
• 2 tablespoons fresh parsley
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2.5 cups chicken or vegetable stock
• 2 large eggs

Directions

Step 1

Preheat your oven to 300°F and spread the pumpernickel rye bread cubes in a single layer on a baking sheet. Toast them for 15 minutes, stirring halfway through, until slightly crisp. Remove and let cool.

Step 2

Increase oven temperature to 375°F. Grease a large baking dish with butter or nonstick spray.

Step 3

Melt 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion, sliced celery, and minced garlic. Sauté until softened, about 8 minutes.

Step 4

Core and dice the apples (no need to peel) and add them to the skillet. Cook for another 3-4 minutes until the apples are slightly softened.

Step 5

Stir in chopped walnuts, raisins, parsley, thyme, salt, and pepper. Cook for 2 minutes, then remove from heat.

Step 6

In a large mixing bowl, combine the toasted bread cubes with the vegetable-apple mixture. Toss to evenly distribute.

Step 7

In a medium bowl, whisk together the chicken or vegetable stock with the eggs. Pour this mixture over the bread mixture and gently toss until the bread is evenly moistened but not soggy.

Step 8

Transfer the stuffing mixture to the prepared baking dish. Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.

Step 9

Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until the top is golden brown and slightly crisp.

Step 10

Remove from oven and let cool for 10 minutes before serving. Enjoy your homemade pumpernickel rye bread stuffing!

Nutrition Facts

Serving size	(4064.3g)

Amount per serving	% Daily Value*
Calories	8398.7

Total Fat 247.3g	0%
Saturated Fat 65.2g	0%
Polyunsaturated Fat 56.8g
Cholesterol 558mg	0%
Sodium 15681.4mg	0%
Total Carbohydrate 1380.9g	0%
Dietary Fiber 148.6g	0%
Total Sugars 251.3g
Protein 238.4g	0%

Vitamin D 82IU	0%
Calcium 1628.6mg	0%
Iron 70.8mg	0%
Potassium 7666.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.6%

Protein: 11.0%

Carbs: 63.5%