Best Bacon Onion And Russian Rye Bread Stuffing Recipes

To-Die-For Thanksgiving Stuffing image

Provided by Food Network

Number Of Ingredients 11

1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven)
1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale
1 lb. thick-cut bacon, chopped and browned, fat reserved
8 eggs, lightly beaten
2 large onions, chopped
8 cloves garlic (or more to taste), crushed
2 tbsp. rosemary
1 tbsp. thyme leaves
1 lb. toasted pecans
2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing)
1 cup bourbon

Steps:

Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
When combined, stuff bird or place in separate large baking dish(es).
Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
Serves 12 or more as part of a Thanksgiving feast.

Rye Bread Stuffing image

Provided by Tinkerbell

Categories Pork

Time 1h40m

Yield 11 cups of stuffing, 10-12 serving(s)

Number Of Ingredients 17

1 lb day-old light rye bread, cubed
1/2 lb day-old dark rye bread, cubed
1 lb sage flavored sausage, Jimmy Dean brand recommended
1 1/2 cups onions, chopped
2 large cooking apples, peeled and chopped
1 cup celery, chopped
4 garlic cloves, minced
1/2 cup butter or 1/2 cup margarine
3/4 cup salted mixed nuts, chopped (optional)
2 tablespoons dried parsley flakes
2 teaspoons salt
2 teaspoons dried thyme
1 1/2 teaspoons rubbed sage
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 -3 1/2 cups chicken broth

Steps:

Toss bread cubes in a large bowl.
In a skillet, cook and crumble sausage just until cooked thru.
Remove to paper towels to drain.
To same skillet, add onion, apples, celery, garlic and butter.
Saute until apples and vegetables are tender.
Add both the onion mixture and sausage to bread.
Add nuts (if desired), seasonings and enough broth to moisten.
Cover and refrigerate til ready to bake.
Stuff turkey just before baking.
Bake any additional stuffing separately in a greased 2 quart casserole dish.
Or bake all stuffing separately in a greased 13x9x2 baking dish.
To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.

Nutrition Facts : Calories 452.1, Fat 25.1, SaturatedFat 10.9, Cholesterol 50.7, Sodium 1632.8, Carbohydrate 43.7, Fiber 5.8, Sugar 8.5, Protein 13.4

Rye Bread Stuffing image

Provided by Ian Knauer

Yield Makes 8 servings

Number Of Ingredients 8

1 (1-pound) unsliced loaf rye bread, cut into 1-inch chunks
1 teaspoon caraway seeds
1 stick unsalted butter, divided
3 cups chopped celery
2 Golden Delicious apples, peeled and chopped
1 medium onion, finely chopped
5 garlic cloves, finely chopped
2 cups chicken stock or reduced-sodium chicken broth

Steps:

Preheat oven to 350°F with racks in upper and lower thirds.
Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
What to drink:
Josmeyer Les Folastries Gewürztraminer '05

Potato, Bacon, and Rye Bread Stuffing image

Provided by ratherbeswimmin

Categories < 4 Hours

Time 2h

Yield 10 cups

Number Of Ingredients 10

1 lb sliced bacon
3 lbs medium red potatoes or 3 lbs yellow potatoes, scrubbed
1/4 cup bacon fat or 1/4 cup vegetable oil
3 celery ribs, chopped
6 scallions, chopped
1 tablespoon caraway seed
1 lb rye bread, cut into 1/2 inch cubes and dried overnight
1 -1 1/2 cup turkey broth or 1 -1 1/2 cup chicken broth, as needed
salt
fresh ground black pepper

Steps:

Preheat oven to 400°.
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.
Some strips of bacon will cook more quickly than others, so remove them as they crisp and drain on paper towels.
Crumble when cool.
As the bacon fat renders and accumulates in the baking sheet, pour it off into a small heatproof bowl; reserve ¼ cup.
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.
Drain, rinse under cold water, and cool until easy to handle; cut into 1-inch cubes.
In a big skillet, heat the reserved bacon fat or the oil over medium heat.
Add in the celery; cook/stir often, until softened, about 5 minutes.
Add the scallions and caraway seed; cook/stir occasionally, until the celery is beginning to brown, about 5 more minutes.
Scrape the celery mixture into a big bowl; add in the bread cubes, cubed potatoes, and crumbled bacon; toss to mix.
Gradually stir in about 1 cup broth until the stuffing is evenly moistened but not soggy.
Season with salt and pepper to taste.
Transfer mixture to a lightly buttered casserole dish, drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes.