Rye Bread And Bacon Stuffing

Rye Bread And Bacon Stuffing
3.8 from 6 ratings
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 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
  1. 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.