Rye Bread and Bacon Stuffing Recipe

Nov 13, 2012 @ 3:55 PM
Posted by Anne Dolce, Editor

Nutrition

Cal/Serving: 301
Daily Value: 15%
Servings: 8

Balanced

Fat	13g	20%
Saturated	5g	27%
Trans	0g	0%
Carbs	34g	11%
Fiber	2g	9%
Sugars	6g	0%
Protein	11g	22%
Cholesterol	24mg	8%
Sodium	650mg	27%
Calcium	86mg	9%
Magnesium	31mg	8%
Potassium	333mg	10%
Iron	2mg	13%
Zinc	1mg	7%
Vitamin A	180IU	4%
Vitamin C	2mg	3%
Thiamin (B1)	0mg	27%
Riboflavin (B2)	0mg	18%
Niacin (B3)	6mg	30%
Vitamin B6	0mg	10%
Folic Acid (B9)	56µg	14%
Vitamin B12	0µg	3%
Vitamin D	0µg	0%
Vitamin E	0mg	1%
Vitamin K	7µg	8%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	2g	0%

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INGREDIENTS

3 tablespoons butter
1/2 cup chopped onions
Salt and pepper, to taste
1/2 cup chopped celery
6 cups chicken broth
3 cups dried 1/2-inch bread cubes
1/2 teaspoon dried sage
1/2 teaspoon dried parsley
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
2 teaspoons onion powder
3/4 cup cooked diced bacon
1 cup dried Rye breadcrumbs

DIRECTIONS

In a medium-sized sauce pan, melt the butter and sauté the onions and celery until soft, about 6 minutes. Season with salt and pepper to taste, and then add the dried seasonings. Add 4 cups of the chicken broth and bring to a boil. Once boiling, remove from the heat and add the dried bread cubes and the Rye breadcrumbs. Give a good stir so that the chicken broth is evenly combined. If the stuffing is too dry, add the rest of the stock in ½-cup increments until wet. Stir in the cooked bacon and place the wet stuffing into a 9-by-13-inch greased baking pan and bake for 30 minutes, covered. Remove the cover and bake for 5 minutes more until golden brown.