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    You are in: Home / Recipes / Potato, Bacon, and Rye Bread Stuffing Recipe
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    Potato, Bacon, and Rye Bread Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr 30 mins

    30 mins

    ratherbeswimmin''s Note:

    Rick Rodgers

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°.
    2. 2
      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.
    3. 3
      Some strips of bacon will cook more quickly than others, so remove them as they crisp and drain on paper towels.
    4. 4
      Crumble when cool.
    5. 5
      As the bacon fat renders and accumulates in the baking sheet, pour it off into a small heatproof bowl; reserve ¼ cup.
    6. 6
      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.
    7. 7
      Drain, rinse under cold water, and cool until easy to handle; cut into 1-inch cubes.
    8. 8
      In a big skillet, heat the reserved bacon fat or the oil over medium heat.
    9. 9
      Add in the celery; cook/stir often, until softened, about 5 minutes.
    10. 10
      Add the scallions and caraway seed; cook/stir occasionally, until the celery is beginning to brown, about 5 more minutes.
    11. 11
      Scrape the celery mixture into a big bowl; add in the bread cubes, cubed potatoes, and crumbled bacon; toss to mix.
    12. 12
      Gradually stir in about 1 cup broth until the stuffing is evenly moistened but not soggy.
    13. 13
      Season with salt and pepper to taste.
    14. 14
      Transfer mixture to a lightly buttered casserole dish, drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes.

    Ratings & Reviews:

    • on December 06, 2009

      I can't award stars, because I had to change the recipe too dramatically. Subbed onions for scallions, and increased the amount to 1-1/2 cups chopped onion. Also added garlic, thyme, rosemary, and sage. With the added onions and herbs, this was very tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potato, Bacon, and Rye Bread Stuffing

    Serving Size: 1 (2545 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 445.4
     
    Calories from Fat 202
    45%
    Total Fat 22.4 g
    34%
    Saturated Fat 7.1 g
    35%
    Cholesterol 30.8 mg
    10%
    Sodium 735.4 mg
    30%
    Total Carbohydrate 48.0 g
    16%
    Dietary Fiber 5.9 g
    23%
    Sugars 3.7 g
    15%
    Protein 12.5 g
    25%

    The following items or measurements are not included:

    bacon fat

    turkey broth

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