This Homemade Rye Stuffing Is Perfect For Pot Roast

rye stuffing

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When most people think of stuffing, they instantly think, “Thanksgiving!” Sure, it’s true that stuffing is synonymous with turkey day, but you don’t need to save this yummy side dish for that one day.

Stuffing goes great with a long list of meat entrees. I love to make it with my pork roast, and rye stuffing in particular is a family favorite in my home.

rye stuffing

Using rye bread for stuffing gives the dish a good earthy taste, and it’s generally a healthier option than using plain old white bread. There are several different kinds of rye bread out there, but choosing between the European style of rye or the American style isn’t as important as choosing between fresh bread and stale bread.

Stale bread is always the better choice when it comes to making stuffing. You want your bread to be as dry as possible to give your stuffing that perfect texture that sends people for seconds. 

This golden rule is perfect for when you have a loaf of bread going stale in the bread box and not enough time (or willing eaters) to use it all up before it’s no longer good for your favorite sandwiches.

Instead of throwing it away and wasting the rest of that day old bread, you can recycle your stale rye bread and make a delicious rye stuffing to go perfectly with a pot roast or even ham.

Yield: 4-6 servings

Rye Stuffing

Rye Stuffing
Stuffing is not just for the Thanksgiving turkey. This flavorful recipe is a perfect side dish for pork, ham or even chicken.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 6 cups dry rye bread, cut into cubes or torn into small bits
  • 2 tablespoons butter
  • 2 apples chopped (skin on)
  • 1 small yellow onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1 cup green cabbage finely chopped
  • 1 cup chicken or vegetable stock
  • 1 teaspoon sage
  • 1 teaspoon dry savory
  • 1 teaspoon thyme
  • 1 teaspoon caraway seed


  1. Melt butter in a large frying pan over low heat. 
  2. Cook apples and vegetables until they soften and then add the bread bits, stock and herbs. 
  3. Remove from heat and stir until bread is moistened.  You can cook this stuffing separate in a casserole dish or stuff your roast or chops.   
  4. Roast casserole in 375 degree oven until brown and crispy on top. It should take about 25 minutes. 
  5. If stuffed into chop or roast, leave in oven until thermometer inserted in thickest part of meat reaches 160 degrees.

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