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.


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

Daily value:



  • Fat 12g 19%
  • Carbs 29g 10%
  • Saturated 5g 25%
  • Fiber 2g 8%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 4g
  • Polyunsaturated 2g
  • Protein 10g 21%
  • Cholesterol 24mg 8%
  • Sodium 544mg 23%
  • Calcium 72mg 7%
  • Magnesium 28mg 7%
  • Potassium 319mg 9%
  • Iron 2mg 11%
  • Zinc 1mg 6%
  • Phosphorus 127mg 18%
  • Vitamin A 42µg 5%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 0mg 17%
  • Niacin (B3) 5mg 27%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 47µg 12%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 7µg 9%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.