Apple Rye Dressing Recipes

AMAZING APPLE RYE WHISKEY RECIPE

Steps:

• We suggest using a grain bag in order to easily strain your mash.In a large pot, bring about 4 gallons of distilled water to a boil.
• Add 4lbs of corn meal and stir to incorporate well. It will get thick and take on a gelatin-like consistency.
• Wait an hour. Check the temperature of your mash. When the mash hits about 190° F you can add the high temperature enzyme. Before you add the enzyme the mash will be thick like oatmeal. After you add the enzyme, it will thin out like milk.
• Add 6lbs of milled rye. Add it in slowly to check for any lumps and stir well.
• Next, add 1lb of white wheat and 2lbs of six row.
• At this point you want your temp to be about 145° F degrees you can add hot or cold water to adjust the temperature.
• Cover and leave for an hour. While you are waiting, prepare your apples.
• Core your apples and cut into about two or three inch pieces.
• Place in a food processor a few apples at a time. Add about a cup of water to the food processor. You may need to add more water. You want an applesauce consistency.
• Pour your apple mush into a sterilized fermentation bucket.
• Once the hour is up it's time to check for mash conversion.
• We want a temperature of about 70° F in order to add the yeast. You can add cold water to bring the temperature down.
• Strain the solids out of your mash.
• Once you have reached your ideal temperature, add 3 tablespoons of distillers yeast.
• Pour the mixture into your fermentation bucket and add an airtight lid and airlock.
• Allow to ferment for about 14 days or until there has been no activity in the airlock for about two days.
• Once fermentation is complete, distill and fractionate.
• In order to make rye, it is important to age your moonshine using oak chips or an oak barrell. The amount of time is up to you. However, generally rye whiskey is aged in a cool, dark place for about 1 to 3 years.

APPLE STUFFING

Steps:

• In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.

APPLE-CRANBERRY CORNBREAD STUFFING

Steps:

• Pour 2 cups hot water over dried cranberries and let stand until rehydrated, about 20 minutes. Drain.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large baking dish.
• Heat 2 tablespoons butter in a pot over medium-high heat. Saute apples, celery, and onion in the hot butter until light brown and softened, 5 to 7 minutes, adding cranberries during the last few minutes.
• Transfer sauteed mixture to a large bowl. Add stuffing mix, chicken stock, melted butter, poultry seasoning, sage, rosemary, salt, and pepper. Mix well. Transfer to the prepared baking dish.
• Bake in the preheated oven until golden and set, 20 to 30 minutes.

SAUSAGE, APPLE AND RYE-BREAD STUFFING

Steps:

• Preheat oven to 375°F and butter a 3- to 4-quart shallow baking dish. Cut bread into 1/2-inch cubes. In 2 shallow baking pans arrange bread in one layer and toast in upper and lower thirds of oven until golden, 10 to 15 minutes.
• Quarter kielbasa lengthwise and cut crosswise into 1/4-inch-thick pieces. Chop onions and celery and mince garlic. In a large heavy skillet brown kielbasa over moderate heat, stirring occasionally, and transfer with a slotted spoon to paper towels to drain. To skillet add 6 tablespoons butter (do not discard any fat in skillet) and cook onions, celery, and garlic over moderately low heat, stirring, until celery is crisp-tender.
• Finely chop apples. Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened. Mince parsley. In a large bowl toss together bread, kielbasa, vegetable mixture, parsley, broth, and salt and pepper to taste and transfer to baking dish. Stuffing may be made 1 day ahead and cooled completely before being chilled, covered.
• Dot stuffing with remaining 2 tablespoons butter and bake, uncovered, in middle of oven until golden, about 30 minutes. (Stuffing may be baked while making gravy for roast goose)

APPLE RYE DRESSING

Steps:

• In a large skillet, cook the sausage, celery and onions over medium heat until meat is no longer pink; set aside.
• In a large bowl, toss the bread cubes with butter and seasoned salt. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 300 degrees for 10-15 minutes or until lightly toasted.
• In a large bowl, combine the sausage mixture, apples, walnuts, raisins, apple juice and water. Add toasted bread cubes; stir to combine; adjust seasoning with salt and pepper.
• Transfer to a greased 13x9-in. baking dish (will be very full); Cover and bake at 350 degrees for 50 minutes, uncover and bake 5-10 more minutes, until bread lightly browned.