Bacon and Rye Stuffing

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Bacon and Rye Stuffing

Bacon and Rye Stuffing
4 cups 1/2 -inch cubes Raley's Extra Sour Jewish Rye Bread
4 cups Raley's Russian River Potato Bread 1/2-inch cubes
6 strips Raley's Thick-Cut Peppered Bacon
2 tbsp. Sunnyside Farms Butter
1 large onion coarsely chopped
2 ribs celery sliced
2 cloves garlic minced
2 cups Raley's Chicken Broth
1 tsp. each: dried sage and thyme

Prep: 30 minutes  Cook: 1 hour, 10 minutes  Serves: 8 to 10

1. Preheat oven to 350°F and lightly butter a 13 X 9-inch baking dish. Place bread cubes on a large baking sheet and cook for 10 minutes to lightly toast; transfer to a large bowl.
2. Cook bacon until crisp in a large skillet. Remove and drain on paper towels, then coarsely crumble. Drain all but 2 tbsp. bacon grease from skillet. Add butter, cooking until melted. Stir in onion and cook over medium heat for 10 minutes, stirring frequently. Add celery and garlic and cook for 5 minutes more.
3. Add cooked vegetables, broth, herbs and bacon to bowl with bread; toss lightly until all broth is absorbed. Spoon into prepared baking dish and cook for 40 minutes.

Nutritional Information:
Nutrition per serving: 194 calories, 6 g protein, 10 g total fat (4 g sat., 0 g trans), 20 g carbohydrate, 1 g fiber, 3 g sugar, 13 mg cholesterol, 602 mg sodium, 5 points


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