Potato, Bacon, and Rye Bread Stuffing

READY IN: 2hrs
YIELD: 10 cups




  • 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.