Potato, Bacon, And Rye Bread Stuffing

1. 1

   Preheat oven to 400u00b0.

2. 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.

3. 3

   Some strips of bacon will cook more quickly than others, so remove them as they crisp and drain on paper towels.

4. 4

   Crumble when cool.

5. 5

   As the bacon fat renders and accumulates in the baking sheet, pour it off into a small heatproof bowl; reserve 1/4 cup.

6. 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.

7. 7

   Drain, rinse under cold water, and cool until easy to handle; cut into 1-inch cubes.

8. 8

   In a big skillet, heat the reserved bacon fat or the oil over medium heat.

9. 9

   Add in the celery; cook/stir often, until softened, about 5 minutes.

10. 10

    Add the scallions and caraway seed; cook/stir occasionally, until the celery is beginning to brown, about 5 more minutes.

11. 11

    Scrape the celery mixture into a big bowl; add in the bread cubes, cubed potatoes, and crumbled bacon; toss to mix.

12. 12

    Gradually stir in about 1 cup broth until the stuffing is evenly moistened but not soggy.

13. 13

    Season with salt and pepper to taste.

14. 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.

* Per serving · 4 servings · Values may vary.