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Apple Rye Dressing Recipe
Apple Rye Dressing Recipe photo by Taste of Home

Apple Rye Dressing Recipe

Publisher Photo
This dressing makes a great side dish at Christmas. It complements many main dishes but my favorite is roast pork.—Judy Been, Waukesha, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min.
MAKES: 12 servings

Ingredients

  • 1 pound bulk pork sausage
  • 4 celery ribs, finely chopped
  • 2 large onions, finely chopped
  • 1 loaf (1 pound) rye bread, cubed
  • 1/2 cup butter, melted
  • 2 teaspoons seasoned salt
  • 3 cups chopped tart apples
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1 cup unsweetened apple juice
  • 1/2 cup water

Nutritional Facts

3/4 cup equals 378 calories, 22 g fat (8 g saturated fat), 34 mg cholesterol, 726 mg sodium, 39 g carbohydrate, 5 g fiber, 9 g protein.

Directions

  1. In a large skillet, cook the sausage, celery and onions over medium heat until meat is no longer pink; drain and set aside.
  2. In a large bowl, toss the bread cubes with butter and seasoned salt. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 300° for 10-15 minutes or until lightly toasted.
  3. In a large bowl, combine the sausage mixture, apples, walnuts, raisins, apple juice and water. Add toasted bread cubes; stir to combine.
  4. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 50-60 minutes or until browned. Yield: 12 servings.
Originally published as Apple Rye Dressing in Country Woman Christmas Annual 2008, p50

Nutritional Facts

3/4 cup equals 378 calories, 22 g fat (8 g saturated fat), 34 mg cholesterol, 726 mg sodium, 39 g carbohydrate, 5 g fiber, 9 g protein.

Reviews for Apple Rye Dressing

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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MY REVIEW
Reviewed Nov. 13, 2013

This is nice.

MY REVIEW
Reviewed Nov. 25, 2011

The flavor was wonderful! I used P. Farm whole grain seeded rye. Also used J. Dean Sage sausage. I will reduce the butter next time to 1/4 cup. The dressing seemed a little too oily in my mouth. Instead of seasoned salt I used 1 tsp garlic salt, 3/4 tsp sea salt & pinches of marjoram, parsley, and minced fresh sage.

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