Rye Bread And Bacon Stuffing

Name: Rye Bread And Bacon Stuffing
Ingredients: 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

Anne Dolce|Nov. 13, 2012 2:55 pm EST

3.8 (6 ratings)

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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.

Servings

8

Ingredients

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

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.