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Bacon, Onion and Rye Bread Stuffing Recipe

kept bymsl521

Thanksgiving 2010
Thanksgiving 2011


One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes
4 tablespoons unsalted butter
1 large sweet onion, such as Vidalia, halved and thinly sliced
1 celery rib, cut into 1/4-inch dice
1 teaspoon chopped sage
1 teaspoon thyme leaves
1/2 pound piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice
2 1/2 cups chicken stock or low-sodium broth
1 egg
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper



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