Crispy Rye Bread Stuffing

  • Category Dinner
  • Cook Time 01:15:00
  • Prep Time 01:00:00
  • Cuisine Casserole
There’s something extra delicious about swapping out your normal white bread for rye bread in your stuffing recipe. We love the amazing contrast between the crispy bread on the top and the soft pieces moistened with stock below! This time, we added an undercurrent of warm flavor. Fall is almost here – try out this easy stuffing recipe and let us know what you think!

Ingredients

  • Angelic Bakehouse Sprouted Rye Bread
  • 4 tbsp unsalted butter
  • 1 large sweet onion, thinly sliced
  • 4 stalks chopped celery
  • 1 tsp chopped sage
  • 1 tsp thyme leaves
  • 1/2 lb thick-cut bacon, chopped
  • 2 1/2 c chicken stock
  • 1 egg

Instructions

  1. Preheat oven to 375 F
  2. Cube loaf of rye bread. Spread bread pieces across baking sheet and toast for 15 minutes, flipping halfway
  3. Heat a saute pan over medium heat
  4. Add 1 tbsp butter, celery, and onions to pan. Cook until softened, about 10 minutes
  5. Add thyme and sage to pan, cook for 2 minutes then set in large bowl with toasted bread cubes
  6. Add bacon to pan and cook until crispy, place in bowl with veggies and bread
  7. Whisk egg together with chicken stock, pour over bread mixture
  8. Grease a 3 qt baking dish with butter
  9. Pour in bread mixture. Cover and refrigerate 1 hr – overnight
  10. Bake covered at 375 F for 30 minutes. Remove foil and bake additional 30 minute

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Sprouted Rye Bread

Sprouted Rye Bread

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