Bacon, Onion And Rye Bread Stuffing Recipe

Name: Bacon, Onion And Rye Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes; 4 tablespoons unsalted butter; 1 large sweet onion, such as Vidalia, halved and thinly sliced; 1 celery rib, cut into 1/4-inch dice; 1 teaspoon chopped sage; 1 teaspoon thyme leaves; 1/2 pound piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice; 2 1/2 cups chicken stock or low-sodium broth; 1 egg; 2 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground pepper

Servings: persons

One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes
4 tablespoons unsalted butter
1 large sweet onion, such as Vidalia, halved and thinly sliced
1 celery rib, cut into 1/4-inch dice
1 teaspoon chopped sage
1 teaspoon thyme leaves
1/2 pound piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice
2 1/2 cups chicken stock or low-sodium broth
1 egg
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper

1
1.Preheat the oven to 375u00b0. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the rye bread cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
2
2.In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread.
3
3.Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
4
4.Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes, 4 tablespoons unsalted butter, 1 large sweet onion, such as Vidalia, halved and thinly sliced, 1 celery rib, cut into 1/4-inch dice, and more.

Yes, Bacon, Onion And Rye Bread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bacon, Onion And Rye Bread Stuffing

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