Best Bacon Onion And Rye Bread Stuffing Recipes

BACON, ONION AND RYE BREAD STUFFING image

Yield 12 servings

Number Of Ingredients 11

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

Steps:

1.Preheat the oven to 375°. 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.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.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.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.

BACON, ONION AND RUSSIAN RYE BREAD STUFFING image

Yield 10

Number Of Ingredients 11

One 9-inch-long loaf Russian 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

Steps:

1. Preheat the oven to 375°. 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. 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. 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. 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.

Bacon, Onion and Rye Bread Stuffing image

Provided by @MakeItYours

Number Of Ingredients 11

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

Steps:

Preheat the oven to 375°. 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.
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.
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.
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.

Bacon, Onion and Rye Bread Stuffing* image

Number Of Ingredients 11

1 loaf 9-inch-long 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 gorund pepper

Steps:

Preheat the oven to 375°. Lightly butter a 9x13-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.
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.
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.
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.