Food Recipes Side Dishes Stuffings & Dressings Pastrami-and-Rye Stuffing Is the Smoky, Sandwich-Inspired Side Dish Your Holiday Table Has Been Missing Be the first to rate & review! This pastrami and rye stuffing from cookbook author Susan Spungen is deeply savory with so many layers of flavor. By Susan Spungen Susan Spungen Susan Spungen is a cook, food stylist, recipe developer, and cookbook author based in New York. She was the founding food editor at Martha Stewart Living Omnimedia and has served as the culinary consultant and food stylist on the feature films Julie & Julia, It’s Complicated, and Eat, Pray, Love. Food & Wine's Editorial Guidelines Published on October 11, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Active Time: 40 mins Total Time: 1 hr 20 mins Yield: 10 to 12 servings You have the earthy rye, the smoky and meaty pastrami, and the pops of the sweet onions and sharp mustard to round it all out. While it's not your traditional stuffing, the flavors work well with other classic Thanksgiving dishes. The edges and top crisp up nicely while the center is soft and moist. Frequently asked questions Can I make rye bread stuffing ahead of time? The stuffing can be assembled, cooled, and refrigerated, covered, for up to 2 days. Let come to room temperature, about 1 hour, before baking. Bake at 375°F, covered tightly with buttered aluminum foil, until heated through, 15 to 20 minutes. Remove foil, and bake until golden brown and crusty on top, about 30 minutes. Notes from the Food & Wine Test Kitchen “This is perfect for your holiday table, but also serve year-round as a hearty supper,” one tester noted. “Just sprinkle some cheese on top and call it a strata instead of stuffing!” Look for sauerkraut in the refrigerated section; it has cleaner flavor and crisper texture than self-stable jars. For the best results, get your pastrami from a good delicatessen that makes their own, if you can; if you can’t, a quality pick from the supermarket deli will do just fine. Make efficient use of oven time by toasting the seeded rye bread cubes while the oven preheats. In the meantime, sauté the vegetables so you can assemble the stuffing in the baking dish just after the oven is fully preheated. Ingredients 1 (1 1/2-pound) loaf seeded Jewish rye bread, crusts removed and cut into 1/2-inch cubes (about 11 cups) 1/2 cup (4 ounces) unsalted butter, divided, plus more for greasing 2 large sweet onions, cut into 1/4-inch-thick slices (about 6 cups) 1/4 teaspoon kosher salt, plus more to taste 3/4 teaspoon black pepper, divided, plus more for serving 4 large celery stalks, chopped (about 2 cups) 4 large garlic cloves, chopped (about 2 tablespoons) 1 teaspoon caraway seeds 6 ounces sliced pastrami, cut crosswise into 1/2-inch-thick ribbons 1/2 cup drained sauerkraut 1 tablespoon whole-grain mustard 2 cups lower-sodium chicken stock 2 large eggs, beaten Directions Preheat oven to 375°F. Spread bread cubes evenly on a large baking sheet. While oven preheats, place baking sheet in oven, and bake, tossing bread cubes once or twice, until edges are dry and starting to crisp, 5 to 10 minutes. Transfer bread cubes to a large bowl, and set aside. Grease a large (3-quart) baking dish with butter, and set aside. Melt 1/4 cup butter in a large skillet over medium-high. Add onions, and sprinkle evenly with salt and 1/4 teaspoon pepper; cook, stirring occasionally, until evenly golden brown, 14 to 17 minutes. Transfer half of the onions (about 1 cup) to a small bowl; set aside. Add celery to remaining onions in skillet; cook, stirring often, until celery is softened, 6 to 8 minutes. Stir in garlic and caraway seeds; cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir in pastrami, and cook, stirring constantly, until heated through, 2 to 3 minutes. Add sauerkraut, mustard, and remaining 1/4 cup butter; cook, stirring constantly, until well combined, about 1 minute. Add stock, and bring to a boil over medium-high. Remove from heat; pour mixture over reserved bread cubes in bowl, and stir well to combine. Sprinkle with remaining 1/2 teaspoon pepper, and season with additional salt to taste. Set aside, and let cool slightly, about 10 minutes. Add eggs, and stir well. Transfer mixture to prepared baking dish, and scatter reserved onions over top. Bake in preheated oven, uncovered, until golden brown and crusty on top, 40 to 45 minutes. Sprinkle with additional pepper, and serve hot. Rate It Print