Name: Dilled Pumpernickel-Rye Stuffing
Yield: Makes about 14 cups
Ingredients: 1 (1-lb) loaf unsliced pumpernickel (not black Russian bread); 1 (1-lb) loaf unsliced seeded rye bread; 4 carrots, halved lengthwise and cut into 1/2-inch pieces; 4 celery ribs, halved lengthwise and cut into 1/2-inch pieces; 3 medium onions, cut into 1/2-inch pieces; 2 tablespoons vegetable oil; 1 stick (1/2 cup) unsalted butter; 1 lb cremini mushrooms, trimmed and quartered; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon caraway seeds, lightly crushed; 2 1/2 to 3 cups chicken broth

Active time: 45 min Start to finish: 2 hr

Cooks' notes:

• Bread can be dried 2 days ahead and kept in a sealed plastic bag at room temperature. • Stuffing can be assembled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.

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