Rye Bread and Bacon Stuffing
- 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 Cups cooked diced bacon
- 1 Cup dried Rye breadcrumbs
For those who love a classic Reuben, this recipe is for them. It works double-time, too, for bacon lovers, providing crunchy bites of it throughout.
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.
Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe.
Calories per serving:266 calories
Dietary restrictions:Balanced Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free
Have a question about nutritional data? Let us know.