Bacon Onion And Russian Rye Bread Stuffing Food

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RYE BREAD STUFFING



Rye Bread Stuffing image

Provided by Ian Knauer

Categories     Bread     Garlic     Side     Sauté     Thanksgiving     Dinner     Stuffing/Dressing     Apple     Caraway     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 8

1 (1-pound) unsliced loaf rye bread, cut into 1-inch chunks
1 teaspoon caraway seeds
1 stick unsalted butter, divided
3 cups chopped celery
2 Golden Delicious apples, peeled and chopped
1 medium onion, finely chopped
5 garlic cloves, finely chopped
2 cups chicken stock or reduced-sodium chicken broth

Steps:

  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
  • Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
  • Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

BACON, ONION AND RYE BREAD STUFFING



BACON, ONION AND RYE BREAD STUFFING image

Categories     Pork     Side     Thanksgiving

Yield 12 servings

Number Of Ingredients 11

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

Steps:

  • 1.Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the rye bread cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl. 2.In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread. 3.Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight. 4.Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

BREAD STUFFING WITH MUSHROOMS AND BACON



Bread Stuffing With Mushrooms and Bacon image

I first made this dressing a few years ago for Thanksgiving, and it is now our traditional dressing.

Provided by lazyme

Categories     < 4 Hours

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 lbs sourdough bread, 1/2-inch cubes
12 slices bacon, 1/2-inch pieces
2 medium leeks, chopped
3 cups celery, chopped
8 ounces mushrooms, sliced
1 1/2 tablespoons dried sage
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups chicken broth
2 large eggs
1 1/2 teaspoons baking powder

Steps:

  • Preheat oven to 325ºF. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
  • Saute bacon in heavy skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain.
  • Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and saute until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and saute until tender, about 10 minutes.
  • Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.
  • Preheat oven to 350ºF. Butter 13x9x2" glass baking dish.
  • Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry.
  • Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

Nutrition Facts : Calories 272.3, Fat 12.9, SaturatedFat 4.1, Cholesterol 50.7, Sodium 910.7, Carbohydrate 28.9, Fiber 2.5, Sugar 1.7, Protein 9.9

POTATO, BACON, AND RYE BREAD STUFFING



Potato, Bacon, and Rye Bread Stuffing image

Make and share this Potato, Bacon, and Rye Bread Stuffing recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h

Yield 10 cups

Number Of Ingredients 10

1 lb sliced bacon
3 lbs medium red potatoes or 3 lbs yellow potatoes, scrubbed
1/4 cup bacon fat or 1/4 cup vegetable oil
3 celery ribs, chopped
6 scallions, chopped
1 tablespoon caraway seed
1 lb rye bread, cut into 1/2 inch cubes and dried overnight
1 -1 1/2 cup turkey broth or 1 -1 1/2 cup chicken broth, as needed
salt
fresh ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 445.4, Fat 22.5, SaturatedFat 7.2, Cholesterol 30.9, Sodium 735.4, Carbohydrate 48, Fiber 6, Sugar 3.8, Protein 12.6

RYE BREAD STUFFING



Rye Bread Stuffing image

The original version of this recipe comes from the Dec/Jan 1997 issue of Taste Of Home magazine. I have since added the sage flavored sausage, and will either skip the mixed nuts or add only pecans. I get wonderful compliments on this stuffing every time i serve it, and the best compliments are when i'm asked to share the recipe or bring the stuffing to the next holiday. Be sure to use 3/4 light rye to 1/4 dark rye, or substitute all light rye, so the rye doesn't overpower. In this combination the flavor is not too strong, just enough that friends and family recognize it as something extra special you've done with your dressing. We've also been successful making this recipe gluten free by using gluten free white bread, broth and the regular flavor of Jimmy Dean Sausage.

Provided by Tinkerbell

Categories     Pork

Time 1h40m

Yield 11 cups of stuffing, 10-12 serving(s)

Number Of Ingredients 17

1 lb day-old light rye bread, cubed
1/2 lb day-old dark rye bread, cubed
1 lb sage flavored sausage, Jimmy Dean brand recommended
1 1/2 cups onions, chopped
2 large cooking apples, peeled and chopped
1 cup celery, chopped
4 garlic cloves, minced
1/2 cup butter or 1/2 cup margarine
3/4 cup salted mixed nuts, chopped (optional)
2 tablespoons dried parsley flakes
2 teaspoons salt
2 teaspoons dried thyme
1 1/2 teaspoons rubbed sage
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 -3 1/2 cups chicken broth

Steps:

  • Toss bread cubes in a large bowl.
  • In a skillet, cook and crumble sausage just until cooked thru.
  • Remove to paper towels to drain.
  • To same skillet, add onion, apples, celery, garlic and butter.
  • Saute until apples and vegetables are tender.
  • Add both the onion mixture and sausage to bread.
  • Add nuts (if desired), seasonings and enough broth to moisten.
  • Cover and refrigerate til ready to bake.
  • Stuff turkey just before baking.
  • Bake any additional stuffing separately in a greased 2 quart casserole dish.
  • Or bake all stuffing separately in a greased 13x9x2 baking dish.
  • To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.

Nutrition Facts : Calories 452.1, Fat 25.1, SaturatedFat 10.9, Cholesterol 50.7, Sodium 1632.8, Carbohydrate 43.7, Fiber 5.8, Sugar 8.5, Protein 13.4

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