Rye, Sweet Onion & Bacon Stuffing

The first time I seen this recipe in Food & Wine magazine, I knew I must try it. And, might I add, I'm glad I did. It is a home run! 


Senses are sure to be teased with the aroma of caramelized sweet onions married with the smoky goodness of bacon (not to mention the scent of fresh herbs mingling in). Talk about cooking sensually -- this one takes the cake!


This is a great autumn/winter dish to make. Comfort food supreme -- takes a little prep work, but trust me, it is so worth it! I was never a big fan of stuffing, but this is incredible.


Keep in mind that the best way to prep this dish is to do so the evening before and let the flavors marry overnight. 


Let's dig in.....

• One 9-in long loaf seeded rye bread, cut into 1-in cubes
• 4 tbsp unsalted butter
• 1 large sweet onion such as Vidalia, halved and thinly sliced
• 2 stalks celery, chopped
• Approximately 1 tbsp fresh chopped sage
• Approximately 1 tbsp fresh chopped thyme
• 1/2 pound piece of slab bacon, sliced 1/2 in thick and cut into 1/2 in dice
• 2 1/2 cups chicken broth (reserve some extra as well to splash on during baking if needed)
• 1 egg
• 2 1/2 tsp kosher salt
• 1/2 tsp freshly ground pepper

Preheat oven to 375 degrees. Butter 2 cookie sheets (rimmed) and place the rye bread cubes in a single layer. Toast the bread for 15 minutes, tossing halfway through (keep an eye on near the end so that the bread doesn't burn!). Transfer the bread to a large mixing bowl.

In a skillet, melt the butter. Add the onion and celery; cook over medium heat until tender (probably about 10 minutes). Add the sage and thyme and cook until fragrant (about 1 minute). Scrape into the bowl with the bread.

Wipe out the skillet. Add the bacon and cook over medium heat until browned (about 10 minutes). Using a slotted spoon, transfer the bacon into the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the salt and pepper. Toss until the bread soaks up the liquid.

Cover the dish and put it in the fridge overnight (or if you don't have the time; allow the mixture to soak for at least a couple hours).


Bake the stuffing for 30 minutes (covered). Remove the lid and bake for about another 30 minutes until the top is lightly golden. Make sure the stuffing doesn't dry out. If you don't feel you have enough moisture, splash on a little more broth before or during baking.


And that's a wrap! I trust you enjoy this as much as my family & I have. Happy eating!


By the way, here's what happened with the extra bacon we had........ BLT's!! And yes those tomatoes came fresh from the garden.