Rye Bread And Bacon Stuffing
Rye Bread And Bacon Stuffing
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.
Servings
8
servings
Ingredients
- 3 tablespoon butter
- 1/2 cup chopped onions
- salt and pepper, to taste
- 1/2 cup chopped celery
- 6 cup chicken broth
- 3 cup 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 teaspoon 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.