Rye Bread and Bacon Stuffing Recipe


Nutrition

Cal/Serving: 271
Daily Value: 14%
Servings: 8

Balanced
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat13g20%
Saturated5g26%
Trans0g0%
Carbs29g10%
Fiber2g8%
Sugars5g0%
Protein10g20%
Cholesterol24mg8%
Sodium565mg24%
Calcium73mg7%
Magnesium28mg7%
Potassium322mg9%
Iron2mg11%
Zinc1mg6%
Phosphorus132mg19%
Vitamin A187IU4%
Vitamin C1mg2%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg16%
Niacin (B3)5mg27%
Vitamin B60mg10%
Folic Acid (B9)47µg12%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K7µg9%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Patricia Stagich

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.

3.6
Ratings10

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.

Recipe Details

Servings: 8

Notes and Substitutions:

Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe. 



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