Caramelized Onion and Capocollo Rye Stuffing
- Preheat oven to 325 degrees F. Grease a 3-quart shallow baking dish; set aside. In an extra-large skillet melt 2 tablespoons of the butter over medium-low heat. Add onions, salt, and pepper. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes or until golden. Add beer; cook about 5 minutes more or until liquid is evaporated, stirring frequently. Stir in brown sugar and vinegar. Transfer onion mixture to an extra-large bowl.
- In the same skillet melt the remaining 2 tablespoons butter over medium heat. Add celery and leeks; cook about 5 minutes or until tender.
- Add celery mixture, bread cubes, capocollo, onion powder, and dry mustard to onion mixture; toss gently to combine. Drizzle buttermilk and broth over bread mixture, tossing gently to moisten. Transfer mixture to the prepared baking dish.
- Bake, covered, for 35 minutes. Bake, uncovered, about 30 minutes more or until stuffing is heated through, topping with cheese during the last 5 minutes of baking.
From the Test Kitchen
No rye? Try pumpernickel. Can't find capocollo? Use salami, pastrami, or ham.
To make dry bread cubes, preheat oven to 300 degrees F. Cut fresh bread into 1/2- to 1-inch cubes. Spread the bread cubes in one or two 15x10x1-inch baking pans. Bake for 10 to 20 minutes or until cubes are dry, stirring twice; cool. (The cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.
Nutrition Facts (Caramelized Onion and Capocollo Rye Stuffing)
- Per serving:
- 424 kcal ,
- 14 g fat
- (7 g sat. fat ,
- 34 mg chol. ,
- 986 mg sodium ,
- 58 g carb. ,
- 7 g fiber ,
- 17 g pro.