Caramelized Onion and Capocollo Rye Stuffing
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Caramelized Onion and Capocollo Rye Stuffing
Directions
- 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.
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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.
Reviews (1)
Stephen Sampson
675 Days Ago
Beer? What beer? Not listed in ingredients.