Rye Bread Stuffing with Sausage, Apples and Bacon
While growing up in New Jersey, chefs Eric and Bruce Bromberg fell in love with chewy, full-flavored caraway rye bread. In their stuffing, the combination of caraway, apples and bacon was inspired by their travels in northwestern France. You can subsitute store-bough breakfast sausage for the sausage recipe here.
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