Sourdough Rye Stuffing With Ham And Cheese Recipe Recipes Net

Ingredients

1½lbssourdough rye bread,(1 loaf)

6ozunsalted butter,(1½ stick)

¼cupParmesan cheese,plus 2 tbsp, freshly grated

1large onion

6medium scallions

2celery ribs

½lbground country ham,or minced prosciutto

2large McIntosh apples

1tbspthyme,minced

salt and freshly ground pepper

4cupschicken stock,or canned low-sodium broth

2large eggs

Preheat the oven to 350 degrees F.

In a very large bowl, toss the bread cubes with the 4 tablespoons of melted butter, then spread on 3 large baking sheets.

Sprinkle with the Parmesan and bake for 15 to 20 minutes or until browned and crisp. Let cool, then return the bread to the bowl. Leave the oven on.

Melt the remaining 1 stick of butter in a large skillet.

Add the onion, scallions, and celery and cook over moderately low heat for about 12 minutes, stirring until softened.

Add the ham and cook over moderately high heat for about 4 minutes, stirring until golden.

Stir in the apples and thyme and let cool.

Scrape the apple mixture over the bread cubes and toss to coat. Season with salt and pepper.

In a large bowl, whisk the stock with the eggs and pour over the stuffing. Mix thoroughly.

Butter 2 large, shallow baking dishes and divide the stuffing between them. Cover with foil and bake for about 25 minutes until heated through.

Uncover and bake for about 15 minutes until browned and crisp.

Serve at once.

Make-Ahead: The stuffing can be assembled and refrigerated overnight. Bring to room temperature before baking.