Pumpernickel Stuffing




6 tbsp. unsalted butter
6 cloves garlic, roughly chopped
2 stalks celery, roughly chopped
1 small leek, roughly chopped
1 small red onion, roughly chopped
6 oz. pumpernickel rye bread, cut into 1″ cubes
2½ cups turkey or chicken stock
½ cup dried cherries
½ cup roughly chopped pecans
1 tbsp. caraway seeds
2 tsp. finely chopped thyme
2 tbsp. finely chopped sage
1 tart Granny Smith, cored and finely chopped
Kosher salt and freshly ground black pepper, to taste


Heat oven to 400°. Grease a 9″ x 13″ baking dish; set aside. Heat butter in a 12″ skillet over medium-high heat. Add garlic, celery, leek, and onion; cook, stirring occasionally, until golden, 8-10 minutes. Transfer to a large bowl. Add remaining ingredients; toss to combine. Transfer to prepared baking dish; bake until browned and crisp, 1-1½ hours.