A little change of pace for the classic stuffing. Rye and pumpernickel bread are used instead of the usual sourdough or white bread—giving it a rich, herbaceous flavor.

Serves 6–8

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, melt butter over medium-high heat, and sauté onions and celery for 2–3 minutes ,or until tender and translucent.
3. Toss onions and celery into a large bowl with bread cubes, sage, rosemary, salt, and pepper. In a medium bowl, whisk together turkey broth with eggs until smooth and pour into bread mix. Toss until coated.
4. Press mixture into a 13″ x 9″ casserole dish, cover with foil, and bake for 20 minutes. Remove foil, increase temperature to 400°F, and continue to bake for 10 minutes, or until golden brown. Serve warm.

Tip: Stale bread is best for stuffing. If you have to buy fresh bread, toast the cubes in the oven at 350° for 10­–12 minutes (so the bread is crouton-like) before seasoning and baking.