How to Make Corned Beef-Stuffed Pumpernickel - A Step-by-Step Guide

One of the most satisfying and comforting dishes you can prepare for your family and friends is a hearty and delicious Corned Beef-Stuffed Pumpernickel. This recipe is a savory twist on the classic corned beef sandwich, combining the rich and robust flavor of the corned beef with the earthy and slightly sweet taste of pumpernickel bread.

The key to creating the perfect Corned Beef-Stuffed Pumpernickel lies in the quality of the ingredients. The corned beef should be tender, juicy, and...

Read more

Ingredients

  • 1 (2 pound) loaf unsliced, round pumpernickel rye bread
  • 1 (12 ounce) can corned beef
  • 1 small onion, finely chopped
  • 2 small dill pickles, finely chopped
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1 (8 ounce) container sour cream
  • 2 tablespoons mayonnaise, or as needed
  • 2 tablespoons dill pickle juice, or to taste
  • 1 teaspoon garlic powder, or to taste

Information

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Servings: 20
  • Yield: 1 dip bowl

  • Cut a hole in the top of the pumpernickel loaf (creating about a 6-inch lid); hollow out, keeping bread in chunks. Store extra bread in a resealable bag until ready to serve.
  • Shred the corned beef into a bowl, and add the onion, dill pickles, cream cheese, sour cream, mayonnaise, and pickle juice. Season with garlic powder. Mash together until evenly mixed. Add additional pickle juice or mayonnaise if desired to achieve a spreadable consistency.
  • Spoon the corned beef mixture into the hollowed-out pumpernickel loaf. Place the lid back on top, and refrigerate until ready to serve.
  • Nutrition

    271 cal.

    • Total Fat: 15g
    • Saturated Fat: 8g
    • Cholesterol: 45mg
    • Sodium: 613mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 11g
    • Vitamin C: 1mg
    • Calcium: 65mg
    • Iron: 2mg
    • Potassium: 172mg