Rye Bread and Bacon Stuffing

Rye Bread and Bacon Stuffing
Staff Writer

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.

Notes

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

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  Cups  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.

Nutritional Facts

Total Fat
22g
31%
Sugar
3g
3%
Saturated Fat
6g
25%
Cholesterol
26mg
9%
Carbohydrate, by difference
50g
38%
Protein
17g
37%
Vitamin A, RAE
90µg
13%
Vitamin C, total ascorbic acid
32mg
43%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
463mg
46%
Choline, total
28mg
7%
Fiber, total dietary
3g
12%
Fluoride, F
37µg
1%
Folate, total
56µg
14%
Iron, Fe
2mg
11%
Magnesium, Mg
96mg
30%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
147mg
21%
Selenium, Se
20µg
36%
Sodium, Na
1416mg
94%
Water
202g
7%
Zinc, Zn
1mg
13%

Bread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Bread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.