Rye Bread Stuffing

From the November 2009 Gourmet Magazine

Serves: 8
Active Time: 35 Min Start to Finish 1 1/2 Hrs

Swapping rye for the usual white bread adds something intriguing to stuffing. There's still that wonderful contrast between the crisp, browned bread on the top and the soft pieces moistened with stock or broth below, but there is an undercurrent of warm, almost spicy sweetness As with all stuffing's the better the bread you use, the better the final dish will be, so buy a good bakery loaf.

1 (1-lb) unsliced loaf rye bread, cut into 1-inch chunks
1 tsp caraway seeds
1 stick unsalted butter, divided
3 cups chopped celery
2 Golden Delicious apples, peeled and chopped
1 medium onion, finely chopped
5 garlic cloves, finely chopped
2 cups chicken stock or reduced sodium chicken broth

• Preheat oven to 350F with racks in upper lower thirds
• Toast bread chunks in two 4-sided sheet pans in oven until lightly browned,about 15 minutes, then transfer to a large bowl. Leave oven on
• Meanwhile, cook caraway seeds in 6 Tbsp butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes, Add celery, apples, onion, garlic, 3/4 tsp salt and 1/2 tsp pepper and saute until vegetables are softened and starting to brown, 12 to 15 minutes. Add Stock, scrapping up any brown bits. Add mixture to bread cubes, tossing to coat.
• Transfer to a 3-qt baking dish and dot with remaining 2 Tbsp butter. Bake uncovered, in upper third of oven until stuffing is crisp on top about 45 minutes.

Cook's Note: Stuffing can be baked 1 day ahead and chilled (covered once cool). Reheat, covered, in a 300F oven, about 20 minutes.