Rye bread, onion, celery, apple, sage, parsley, butter, egg, and broth—this Rye Bread Stuffing is a cozy holiday twist you’ll love.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest, stuffing used to bore me. It was fine, but I’d always skip it for mashed potatoes or an extra scoop of green bean casserole. Maybe that’s a Midwest thing? Or maybe I just hadn’t found my stuffing soulmate yet. Anyway, one year I had this loaf of marbled rye bread sitting on the counter—bought it because I went through a phase where I thought I’d only eat “grown-up” sandwiches. You know, rye, mustard, maybe even sauerkraut (spoiler: I didn’t).
That bread just sat there, glaring at me while I prepped Thanksgiving. And I thought, “what if stuffing didn’t taste like cardboard?” So I cubed it up, tossed it in, and crossed my fingers. My husband looked at me like I’d lost it—rye bread stuffing wasn’t exactly in his grandma’s handwritten cookbook. But when it came out of the oven? Golden, tangy, buttery… and he ate half the pan before dinner even started. That was the moment stuffing went from background filler to main event at our house.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Rye Bread Stuffing Recipe?
This Rye Bread Stuffing isn’t trying too hard—it just is. The rye gives it a tangy, almost nutty flavor that feels hearty, a little bold, and way less predictable than your standard white bread version. Add in the apple (Granny Smith, because tart just works here), the herbs (sage is the boss, thyme the backup singer), and a buttery golden top… well, it tastes like cozy with a little edge. Honestly, it’s the kind of dish that surprises people. They expect “meh,” and instead they’re like, “Whoa, where’s this been all my life?”
Ingredient Notes:
I won’t bore you with a lecture, but here’s the lowdown on what’s pulling its weight in this Rye Bread Stuffing:
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Marbled rye bread: Tangy, nutty, and pretty. Don’t swap it for plain white—it’s the whole point.
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Butter: Four tablespoons, because it’s the holidays and no one counts calories in November (at least not in my family).
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Onion & celery: The classic base, kind of like the foundation of a house. If you forget them, the whole thing feels off.
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Granny Smith apple: That little bite of tartness? Totally makes the dish. It’s like when you add pickles to a burger—it just lifts everything.
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Herbs (sage, thyme, parsley): They do the heavy lifting in making this taste like Thanksgiving instead of… soggy bread salad.
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Garlic: It’s garlic. Always yes.
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Egg: Holds it all together like culinary duct tape.
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Vegetable broth: Moisture is everything. Too little = dry. Too much = mush. Aim for that “just right” Goldilocks vibe.
How To Make Rye Bread Stuffing?
Step 1: Bread prep. Cut the rye into cubes and bake them for about 10 minutes at 350°F. You’re basically making stuffing croutons—if you skip this, it’ll turn to mush faster than you can say “soggy.”
Step 2: The skillet moment. Melt butter, toss in onion, celery, and apple. Let it all soften and sizzle until the kitchen smells like fall in a Hallmark movie. Add your garlic and herbs. If you don’t stop to take a deep sniff here, are you even cooking?
Step 3: Mix and mingle. In a giant bowl (seriously, bigger than you think), toss the bread cubes with your veggie mix, egg, and broth. Stir gently—you want coated, not mushy. Let it sit a few minutes so the bread can soak it up.
Step 4: Bake. Spread it into a 9×13 pan, bake 40 minutes. Stir every 10 so you get both crispy edges and soft middle bites. For the last 10, melt a little butter and drizzle it on top. That golden crunch is everything.
Storage Options:
If there’s stuffing left (doubtful), it’ll keep 3–4 days in the fridge. Reheat it in the oven if you want the crunch back. Microwave works too, though it’s more of a “curled up on the couch with a fork straight from the container” situation. Freezing? You can, but it’s never quite the same. Still tasty, just a little softer.
Variations and Substitutions:
Here’s where you can have fun:
Want To Save This Recipe?
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Add sausage if you want it heartier.
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Swap veggie broth for chicken broth if that’s what you’ve got.
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Sweet apple instead of tart for a softer flavor.
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Toss in nuts (pecans or walnuts) for crunch.
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Feeling fancy? A handful of dried cranberries gives it that holiday sparkle.
What to Serve with Rye Bread Stuffing?
This stuffing plays well with others. Think:
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Roast turkey, obviously.
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Pork chops (rye + pork = chef’s kiss).
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Mashed potatoes—because who doesn’t love double carbs?
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Brussels sprouts or green beans for balance.
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Gravy. Pour it over everything. Seriously.
Frequently Asked Questions:
Can I make it ahead?
Yep! Assemble it, cover, refrigerate, and bake when you’re ready. Saves sanity on big cooking days.
What if I don’t like apples in stuffing?
Leave them out or swap with mushrooms. But honestly? The apple’s kind of the secret star.
Can I cheat with store-bought croutons?
You could, but unless you find rye croutons (good luck), it won’t taste the same. Rye bread is the magic here.
So that’s my Rye Bread Stuffing—comforting, tangy, and just a little unexpected. It’s not perfect (stuffing never is), but maybe that’s what makes it so good. I’m curious though—would you stick with the classic, or are you tempted to give rye a shot this year?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Rye Bread Stuffing
Ingredients
- 1 loaf 16 oz marbled rye bread, cubed
- 4 tablespoons unsalted butter divided
- 1 yellow onion diced
- 1 Granny Smith apple diced
- 2 celery stalks chopped
- Salt and pepper to taste
- 3 garlic cloves pressed
- 1 teaspoon dried thyme
- 1 ½ tablespoons dried sage
- ¼ cup fresh parsley chopped
- 1 large egg beaten
- 2 ½ cups vegetable broth
Instructions
Prepare the bread:
- Preheat the oven to 350°F (175°C). Spread the cubed rye bread evenly on a large baking sheet. Bake for 10 minutes, or until lightly dried. Remove from the oven and set aside.
Cook the vegetables:
- In a large skillet, melt 3 tablespoons of butter over medium heat. Add the onion, apple, and celery. Cook for 8–10 minutes, stirring occasionally, until softened. Season with salt and pepper. Add the garlic, thyme, sage, and parsley, and cook for 1 additional minute until fragrant.
Combine ingredients:
- Place the toasted bread cubes into a large mixing bowl. Add the cooked vegetable mixture, the beaten egg, and vegetable broth. Stir gently to combine, ensuring the bread is evenly moistened. Allow the mixture to rest for 5 minutes.
Bake the stuffing:
- Transfer the mixture to a greased 9x13-inch baking dish. Bake for 40 minutes, stirring every 10 minutes for even texture. For the final 10 minutes, melt the remaining 1 tablespoon of butter and drizzle it over the top. Continue baking until the stuffing is golden brown on top.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
