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1
Preheat oven to 400u00b0.
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2
Place the bacon strips in a single layer on a large rimmed baking sheet; bake in the upper third of the oven until crisp and browned, 10-15 minutes.
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3
Some strips of bacon will cook more quickly than others, so remove them as they crisp and drain on paper towels.
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4
Crumble when cool.
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5
As the bacon fat renders and accumulates in the baking sheet, pour it off into a small heatproof bowl; reserve 1/4 cup.
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6
Place potatoes in a big pot and add enough cold water to cover by 2 inches; bring to a boil, then add salt to taste; cook until the potatoes are barely tender when pierced with a knife, 15-20 minutes.
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7
Drain, rinse under cold water, and cool until easy to handle; cut into 1-inch cubes.
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8
In a big skillet, heat the reserved bacon fat or the oil over medium heat.
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9
Add in the celery; cook/stir often, until softened, about 5 minutes.
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10
Add the scallions and caraway seed; cook/stir occasionally, until the celery is beginning to brown, about 5 more minutes.
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11
Scrape the celery mixture into a big bowl; add in the bread cubes, cubed potatoes, and crumbled bacon; toss to mix.
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12
Gradually stir in about 1 cup broth until the stuffing is evenly moistened but not soggy.
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13
Season with salt and pepper to taste.
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14
Transfer mixture to a lightly buttered casserole dish, drizzle with 1/2 cup broth, cover, and bake in a preheated 350u00b0 oven for 30 minutes.
