Savory Potato, Bacon, and Rye Bread Stuffing
This Savory Potato, Bacon, and Rye Bread Stuffing is the perfect side dish to elevate any holiday meal or family gathering. Combining the earthy flavors of red or yellow potatoes with the crispiness of bacon and the distinct texture of rye bread creates a stuffing that is both hearty and rustic. Infused with the aromatic notes of celery and scallions and a hint of caraway, this stuffing is sure to impress your guests. Whether served alongside turkey or chicken, this dish is a delicious celebration of flavors and textures.
10
Servings
350
Calories
10
Ingredients
Ingredients
sliced bacon
1 lb (sliced)
medium red or yellow potatoes
3 lbs (scrubbed and diced)
bacon fat or vegetable oil
1/4 cup (reserved from cooked bacon or for sautéing)
celery ribs
3 (chopped)
scallions
6 (chopped)
caraway seed
1 tablespoon (whole)
rye bread
1 lb (cut into 1/2 inch cubes and dried overnight)
turkey or chicken broth
1 - 1 1/2 cup (as needed for moisture)
salt
to taste
fresh ground black pepper
to taste
Instructions
1
Preheat your oven to 400°F (200°C).
2
Arrange the bacon slices in a single layer on a large, rimmed baking sheet. Bake in the upper third of the oven until crispy and browned, about 10-15 minutes. Monitor closely, as some strips may cook faster than others. Remove and drain the cooked bacon on paper towels. Once cooled, crumble the bacon into small pieces.
3
Pour off the rendered bacon fat into a heatproof bowl and reserve 1/4 cup for later use.
4
In a large pot, place the cleaned potatoes and cover them with cold water, adding an extra 2 inches of water above the potatoes. Bring to a boil, season with salt, and cook until the potatoes are just tender when pierced with a knife, about 15-20 minutes. Drain and rinse the potatoes with cold water. Allow cooling slightly before cutting them into 1-inch cubes.
5
In a large skillet, heat the reserved bacon fat (or vegetable oil) over medium heat. Add the chopped celery and sauté, stirring frequently, until softened, about 5 minutes.
6
Next, add the chopped scallions and caraway seeds to the skillet, continuing to cook and stir occasionally until the celery begins to brown, about another 5 minutes.
7
Transfer the celery mixture to a large mixing bowl. Add the dried rye bread cubes, cubed potatoes, and crumbled bacon. Toss gently to combine all ingredients.
8
Gradually pour in about 1 cup of turkey or chicken broth, stirring until the stuffing is evenly moistened but not soggy. Adjust with more broth as necessary.
9
Season the mixture with salt and freshly ground black pepper to taste.
10
Transfer the stuffing mixture to a lightly buttered casserole dish. Drizzle the top with an additional 1/2 cup of broth. Cover the dish with aluminum foil.
11
Bake in the preheated oven at 350°F (175°C) for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the top is golden and crisp.
Nutrition Information
22g
Fat
29g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Potato, Bacon, and Rye Bread Stuffing?
It is a hearty side dish combining red or yellow potatoes, crispy bacon, and rye bread with aromatic celery, scallions, and caraway.
How many servings does this recipe yield?
This recipe makes 10 servings.
What type of potatoes are recommended?
You can use either red or yellow potatoes for this stuffing.
How much bacon is required for this recipe?
The recipe calls for 1 lb of sliced bacon.
At what temperature should the bacon be cooked?
The bacon should be baked at 400 degrees Fahrenheit (200 degrees Celsius).
How do I prepare the bacon fat for sautéing?
Reserve 1/4 cup of the rendered fat after baking the bacon to use for cooking the vegetables.
How long do the potatoes need to boil?
Boil the potatoes for 15-20 minutes until they are just tender when pierced with a knife.
What size should the potatoes be cut into?
After boiling and cooling slightly, cut the potatoes into 1-inch cubes.
What aromatics are sautéed in the bacon fat?
Chopped celery and scallions are sautéed in the fat until softened and slightly browned.
How many scallions are used in this dish?
The recipe uses 6 chopped scallions.
What type of bread is used in this stuffing?
1 lb of rye bread is used for this recipe.
How should the rye bread be prepared before mixing?
The bread should be cut into 1/2 inch cubes and dried overnight.
What amount of caraway seed is needed?
The recipe requires 1 tablespoon of whole caraway seeds.
What liquids can be used to moisten the stuffing?
You can use either turkey or chicken broth.
How much broth is needed in total?
Use between 1 and 1.5 cups of broth, adding enough to moisten without making it soggy.
What is the calorie count per serving?
Each serving contains 350 calories.
What is the fat content per serving?
There are 22g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 29g of carbohydrates.
How much protein is in one serving?
This stuffing provides 12g of protein per serving.
What temperature should the stuffing be baked at?
The stuffing is baked at 350 degrees Fahrenheit (175 degrees Celsius).
How long should the stuffing bake while covered?
Bake the stuffing covered with foil for 30 minutes.
What is the final baking step?
Remove the foil and bake for an additional 10-15 minutes until the top is golden and crisp.
Can I use vegetable oil instead of bacon fat?
Yes, vegetable oil can be used as a substitute for the reserved bacon fat.
How many celery ribs are included in the recipe?
The recipe calls for 3 chopped celery ribs.
Should the potatoes be rinsed after boiling?
Yes, drain and rinse the potatoes with cold water after boiling.
How do I season the stuffing?
Season the mixture with salt and freshly ground black pepper to taste.
What type of baking dish is recommended?
Use a lightly buttered casserole dish.
Is this stuffing suitable for Thanksgiving?
Yes, it is specifically noted as a great dish for Thanksgiving or other holiday meals.
What texture does the rye bread provide?
The rye bread provides a distinct texture and rustic feel to the dish.
How many ingredients are in this recipe?
The recipe consists of 10 primary ingredients.