Potato Bacon and Rye Bread Stuffing
Transform your holiday table with this irresistibly savory Potato Bacon and Rye Bread Stuffing, a hearty twist on the classic side dish. Featuring the robust flavor of toasted rye bread cubes, tender Yukon Gold potatoes, and crispy bacon, this recipe is a bold and comforting addition to any feast. Aromatic sage and thyme enhance the medley of sautéed onions, celery, and garlic, while a luscious blend of chicken broth and beaten eggs ensures a perfectly moist yet firm texture. Baked to golden perfection with a delicately crisp top, this stuffing brings together rustic ingredients for a dish that’s packed with flavor and nostalgia. Perfect for Thanksgiving, Christmas, or any special occasion, this unique stuffing is sure to steal the spotlight.
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Recipe Information
Ingredients
- 6 cups (cubed) Rye bread
- 2 cups Potatoes (Yukon Gold, peeled and diced)
- 8 slices Bacon
- 1 medium Yellow onion (chopped)
- 3 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 2 cups Chicken or vegetable broth
- 4 tablespoons Unsalted butter
- 2 tablespoons Fresh sage (chopped)
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Eggs (beaten)
- 1 tablespoon Olive oil (for greasing)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with olive oil.
Spread the rye bread cubes on a baking sheet and toast them in the oven for about 10 minutes, until lightly crisp. Set aside to cool.
Place the diced potatoes in a medium saucepan, cover with water, and bring to a boil. Cook for 8-10 minutes, or until just tender. Drain and set aside.
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a plate lined with paper towels. Crumble once cooled.
In the same skillet, using the rendered bacon fat, sauté the onion and celery until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute.
Reduce the heat to low, add the butter, sage, and thyme to the skillet, and stir until the butter is melted and fragrant. Remove from heat.
In a large mixing bowl, combine the toasted rye bread cubes, cooked potatoes, crumbled bacon, sautéed vegetables and herbs, salt, and pepper. Toss well to combine.
Slowly pour in the chicken or vegetable broth, tossing the mixture gently to evenly moisten the bread without making it mushy.
Stir in the beaten eggs to bind the mixture together.
Transfer the stuffing mixture into the prepared baking dish, spreading it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden and slightly crisp.
Let the stuffing rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 10196 mg | 443% | |
| Total Carbohydrate | 488.6 g | 178% | |
| Dietary Fiber | 58.7 g | 210% | |
| Total Sugars | 43.3 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 827 mg | 64% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 4340 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
