Rye bread, dill, and smoked pork give this stuffing a hearty nordic flavor.

Angela Brassinga
This Story Originally Appeared On sunset.com


Credit: Romulo Yanes; Styling: Claire Spollen

Recipe Summary test

1 hr 30 mins
Serves 10 to 12


Ingredient Checklist


Instructions Checklist
  • Slice bread into 1 1/2-in.-thick slices and tear into irregular 1- to 2-in. pieces. Spread on a rimmed baking sheet and leave to dry at room temperature until needed (up to 2 days). For the best stuffing, the bread should be very dry.

  • Preheat oven to 350°. Melt butter in a large frying pan over medium heat. Pour out 2 tbsp. butter and set aside.

  • Add onion, celery, chopped herbs, pork chops, and 1/2 tsp. each salt and pepper to hot pan. Cook until onions are translucent and celery is tender-crisp, about 15 minutes. Transfer to a large bowl.

  • Add torn bread and broth to vegetables and mix in until bread is soaked. Add salt and pepper to taste. Stir gently to combine.

  • Generously coat a 9- by 13-in. glass baking pan with 1 tsp. reserved melted butter. Pour stuffing into pan and drizzle with remaining melted butter.

  • Cover with foil; bake 25 minutes. Remove foil and bake until starting to brown on top, about 30 minutes more. Top with dill sprigs before serving.

  • Make ahead: Up to 2 days, chilled. Reheat at 350°, covered, until hot (about 30 minutes). Remove foil and cook 10 more minutes for a crunchy top layer.

Nutrition Facts

175 calories; calories from fat 33%; protein 9.2g; fat 6.5g; saturated fat 2.9g; carbohydrates 22g; fiber 2.8g; sodium 522mg; cholesterol 25mg.