Name: Rye Pumpernickel Stuffing
Cook time: 45 min
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 1 (1-pound) loaf marble rye (with pumpernickel) bread, cut into 1/2-inch cubes (10 cups); 4 medium onions, chopped (4 cups); 1 stick (1/2 cup) unsalted butter plus additional for greasing pan; 2 garlic cloves, finely chopped; 1 1/2 pounds turnips (6 medium), peeled and cut into 1/2-inch pieces; 2 cups reduced-sodium chicken broth (16 fluid ounces); 1/4 cup chopped fresh flat-leaf parsley; 1 teaspoon salt; 1/2 teaspoon black pepper

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Rye Pumpernickel StuffingRomulo Yanes

Why, we wondered, should traditional bread stuffing have to use white bread? Rye and pumpernickel stand up much better to the sweet caramelized onions and earthy turnips in this very autumnal version.

Cooks' note:

Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered.

Recipe notes

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