Bacon, Onion and Rye Bread Stuffing

Name: Bacon, Onion and Rye Bread Stuffing
Cook time: 30 min
Yield: 12
Ingredients: 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

Bacon, Onion and Rye Bread Stuffing was pinched from <a href="http://www.foodandwine.com/recipes/bacon-onion-and-rye-bread-stuffing" target="_blank">www.foodandwine.com.</a>

"After tossing the ingredients and spreading them in a pan, Melissa Rubel Jacobson chills the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquid—key to a stuffing that's crisp on top and moist within. Variations on this basic bread stuffing recipe are easy, such as Shiitake Mushroom–and–Fresh Herb Stuffing and Whole-Grain Stuffing with Apples, Sausage and Pecans...."

INGREDIENTS

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One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes

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4 tablespoons unsalted butter

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1 large sweet onion, such as Vidalia, halved and thinly sliced

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1 celery rib, cut into 1/4-inch dice

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1 teaspoon chopped sage

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1 teaspoon thyme leaves

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1/2 pound piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice

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2 1/2 cups chicken stock or low-sodium broth

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1 egg

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2 1/2 teaspoons kosher salt

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1/2 teaspoon freshly ground pepper

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