Chestnut and Rye Stuffing with Bacon

0 Reviews

SERVINGS

10

PREP TIME

45 min

TOTAL TIME

1 hr 40 min

GLUTEN FREE

NO

Rye bread, Jones bacon, onion and chestnuts make this stuffing recipe scream autumn. It will also have your table screaming for seconds.

This recipe is made with Jones Dry Aged Bacon.

8 oz Hickory Bacon
ingredients
1 pound marble rye bread, cut into 1-inch cubes
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
1 medium yellow onion
2 celery ribs, diced
2 apples, peeled, cored and diced
2 tablespoons fresh sage, chopped
1 cup chestnuts, chopped
Salt and pepper
2 ​- 2 1/2 cups chicken broth
1 egg
DIRECTIONS
Preheat oven to 400°F.

Arrange bread cubes in single layer on baking sheet. Bake 8-10 minutes, or until lightly toasted. Set aside.

Meanwhile, slice bacon into 1-inch pieces. Place into large skillet set over medium heat. Cook 8-10 minutes, or until fat renders and bacon begins to crisp around edges. Use slotted spoon to transfer bacon from pan to paper towel-lined plate. Reserve pan with bacon drippings.

Cut onion in half; chop one half into small dice and thinly slice the other half. Add sliced and chopped onion to pan with bacon drippings and cook over medium-low heat 15 minutes, or until soft and golden brown. Add celery and apple; cook 2 minutes.

In large mixing bowl, combine toasted bread, bacon, onion mixture, sage and chestnuts. Mix well; season with salt and pepper. In medium bowl, whisk together 2 cups chicken broth and egg; pour over stuffing and mix well. Bread should be moist, but not soggy; add remaining broth if needed.

Pour stuffing into 3.5-quart casserole dish. Cover and bake 40 minutes. For crisp top, remove cover during last 15 minutes of cooking.

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Ingredients

1 pound marble rye bread, cut into 1-inch cubes
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
1 medium yellow onion
2 celery ribs, diced
2 apples, peeled, cored and diced
2 tablespoons fresh sage, chopped
1 cup chestnuts, chopped
Salt and pepper
2 ​- 2 1/2 cups chicken broth
1 egg

Directions

Preheat oven to 400°F.

Arrange bread cubes in single layer on baking sheet. Bake 8-10 minutes, or until lightly toasted. Set aside.

Meanwhile, slice bacon into 1-inch pieces. Place into large skillet set over medium heat. Cook 8-10 minutes, or until fat renders and bacon begins to crisp around edges. Use slotted spoon to transfer bacon from pan to paper towel-lined plate. Reserve pan with bacon drippings.

Cut onion in half; chop one half into small dice and thinly slice the other half. Add sliced and chopped onion to pan with bacon drippings and cook over medium-low heat 15 minutes, or until soft and golden brown. Add celery and apple; cook 2 minutes.

In large mixing bowl, combine toasted bread, bacon, onion mixture, sage and chestnuts. Mix well; season with salt and pepper. In medium bowl, whisk together 2 cups chicken broth and egg; pour over stuffing and mix well. Bread should be moist, but not soggy; add remaining broth if needed.

Pour stuffing into 3.5-quart casserole dish. Cover and bake 40 minutes. For crisp top, remove cover during last 15 minutes of cooking.