3.833335
6 ratings

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.

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
Servings8
Calories Per Serving268
Total Fat12g19%
Sugar6gN/A
Saturated5g25%
Cholesterol24mg8%
Protein10g21%
Carbs29g10%
Vitamin A41µg5%
Vitamin B120.1µg1.8%
Vitamin B60.2mg10.2%
Vitamin C2mg3%
Vitamin D0.1µgN/A
Vitamin E0.3mg1.6%
Vitamin K7µg9%
Calcium74mg7%
Fiber2g8%
Folate (food)32µgN/A
Folate equivalent (total)58µg15%
Folic acid15µgN/A
Iron2mg11%
Magnesium28mg7%
Monounsaturated4gN/A
Niacin (B3)5mg27%
Phosphorus128mg18%
Polyunsaturated2gN/A
Potassium326mg9%
Riboflavin (B2)0.3mg16.6%
Sodium579mg24%
Thiamin (B1)0.3mg21.6%
Trans0.2gN/A
Zinc0.9mg6%
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