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Stuffing is one of my favorite side dishes at Thanksgiving – and this Stuffing with Bacon and Rye is loaded with all of my all-time favorite flavors. Bacon and Rye Stuffing is a hearty, delicious take on dressing or stuffing that is different enough to be unique – but has flavors even picky eaters are comfortable with and ask for!
This is my all-time favorite stuffing, I hope you love it as much as I do!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
How to Make Bacon Rye Stuffing
Stuffing is super simple to prepare, and loaded with vegetables, bacon, and that tangy, salty, caraway flavor I love from rye bread.
You can swap vegetables or add others you’d like, or swap bacon for crumbled sausage or make it vegan – just keep the amounts roughly the same.
Bacon Rye Stuffing Ingredients
First you will need to assemble the following ingredients:
- Rye Bread Cubes: These serve as the base of the stuffing. Rye bread adds a distinctive, slightly tangy flavor and a dense texture that contrasts nicely with the crispy bacon.
- Bacon: Bacon brings a smoky, salty, and savory element to the stuffing. When it cooks, it releases its flavorful fat, which is used for sautéing the onions and garlic, infusing the entire dish with its delicious essence.
- Onion: Finely chopped onion adds sweetness and depth to the stuffing. As it cooks, the onion becomes tender and aromatic, contributing a rich flavor to the overall dish.
- Garlic: Minced garlic provides a pungent and aromatic quality. It complements the other ingredients and adds a layer of complexity to the stuffing’s taste.
- Butter: Butter is used for sautéing the onions and garlic. It imparts a rich and buttery flavor to the stuffing, contributing to its overall richness and creaminess.
- Dried Herbs (Sage, Thyme, Rosemary): These dried herbs infuse the stuffing with earthy, herbaceous notes. Sage adds a touch of warmth and depth, thyme contributes subtle mint-like undertones, and rosemary offers a pine-like aroma.
- Salt and Pepper: These seasonings are essential for balancing the flavors in the stuffing. Salt enhances the overall taste, while black pepper adds a hint of mild spiciness.
- Chicken or Vegetable Broth: Broth provides moisture to the stuffing, preventing it from becoming too dry. It also imparts a savory depth of flavor and ensures that the stuffing binds together.
- Chopped Fresh Parsley (Optional): Fresh parsley adds a pop of color and a fresh, herbaceous flavor to the finished dish. It serves as a vibrant garnish.
- Together, these ingredients create a harmonious and flavorful bacon rye stuffing. The smokiness of the bacon, the earthy herbs, the aromatic onions and garlic, and the savory richness of butter and broth all come together to make this stuffing a delectable side dish, perfect for Thanksgiving or any other festive meal. Whether served alongside roast poultry or as a standalone dish, bacon rye stuffing is sure to satisfy with its hearty, comforting flavors.
Stuffing with Bacon and Rye Steps
After you gather ingredients, we will use this method:
Prep
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Bread Cubes: If your rye bread isn’t already stale, you can toast the cubed bread in the preheated oven for about 10-15 minutes until it’s dried and slightly crispy. Alternatively, you can leave it out to air-dry for a day or two.
Cook Bacon & Brown Vegetables
Brown bacon and onions, cube bread, and chop vegetables. Add bread to dish with browned vegetables. Toss in a well-greased dish.
Add Bacon & Butter
Add bacon and stir.
Mix stock and Herbs
Mix stock and herbs, pour over bread and vegetables.
Bake
Bake until golden brown, covered for the first 30 minutes, then uncovered for the final 15 minutes.
Tips and Tricks To Perfect Bacon Rye Stuffing
Use Stale Bread: To ensure your stuffing has the right texture, use stale rye bread. You can either let fresh rye bread sit out for a day or toast it in the oven until it’s slightly crispy. Stale bread absorbs flavors and moisture better.
Choose Quality Bacon: Opt for high-quality bacon that has a good balance of meat and fat. The bacon will infuse your stuffing with its smoky and savory flavors, so its quality matters.
Render Bacon Properly: When cooking the bacon, make sure to render it until it’s crispy. This not only provides a satisfying crunch to your stuffing but also releases bacon fat that can be used to sauté the onions and herbs.
Caramelize Onions: Take your time caramelizing the onions. Slow-cooked onions develop a sweet and savory flavor that complements the richness of the bacon and the earthiness of the rye bread.
Choose the Right Herbs: Dried sage, thyme, and rosemary are classic choices for stuffing, but you can adjust the herbs to your preference. Fresh herbs can also be used for a burst of freshness.
Adjust Seasoning: Taste your stuffing mixture before baking and adjust the seasoning. Add more salt and pepper if needed. Remember that the saltiness of your bacon and broth can vary, so it’s essential to taste and season accordingly.
Gradually Add Broth: When adding the chicken or vegetable broth, do it gradually. You want the stuffing to be moist but not soggy. It’s easier to add more broth if needed than to try and dry out an overly wet stuffing.
Cover While Baking: Cover the baking dish with foil for the first part of the baking time. This will help steam the stuffing and keep it moist. Remove the foil for the last part of the baking time to achieve a crispy top.
Fresh Herbs for Garnish: Consider using fresh herbs like chopped parsley or chives as a garnish when serving. These fresh herbs can add a pop of color and brightness to the dish.
Rest Before Serving: Allow the stuffing to rest for a few minutes before serving. This gives the flavors a chance to meld together, and the stuffing will hold together better when scooping it out.
Customize: Feel free to customize your stuffing by adding ingredients like sautéed mushrooms, chopped nuts, or dried fruits for extra flavor and texture.
Bacon Rye Stuffing FAQs
While rye bread is traditional for this recipe, you can experiment with other bread types like sourdough, whole wheat, or even a mix for a unique flavor. Just ensure it’s slightly dried or toasted for the best texture.
Yes, you can prepare the stuffing ahead of time. Assemble it up to the point of baking, cover, and refrigerate. When ready to serve, bake it in the preheated oven. You may need to add a little extra baking time since it’s starting from a cold temperature.
Yes, you can make vegetarian or vegan variations. For a vegetarian version, skip the bacon and use vegetable broth. For a vegan version, omit the bacon and butter, use vegetable broth, and substitute vegan butter or oil. Ensure that your bread and other ingredients are vegan-friendly.
Absolutely! You can personalize this stuffing by adding ingredients like sautéed mushrooms, diced apples, chopped nuts, dried cranberries, or fresh herbs like parsley or sage. Just be mindful of the quantities to maintain a balanced texture.
To reheat leftover stuffing, you can place it in an oven-safe dish, cover with foil, and warm it in the oven at 350°F (175°C) until it’s heated through. You can also reheat individual servings in the microwave.
Yes, you can freeze leftover stuffing. Ensure it’s cooled to room temperature, then transfer it to an airtight container or freezer-safe bag. Label with the date and freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
Absolutely, you can use turkey or chicken sausage as a leaner alternative to bacon. Simply cook the sausage until it’s browned and crumbled before adding it to the stuffing mixture.
Store leftover stuffing in an airtight container in the refrigerator for up to 3-4 days. If you need to store it longer, consider freezing it.
What to Serve With Bacon Rye Stuffing
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Bacon Rye Stuffing
Equipment
- Mora Ceramic Baking Dish with Handles For Casserole, Lasagna, Gratin, Broiling, Roasting, and Baking. Large 9×13 in Pan, Extra Deep – Porcelain Serving Bakeware from Oven to Table. Freezer Safe – White
Ingredients
- 6 cups rye bread, cubed (preferably stale)
- 8 slices bacon, chopped
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- ½ cup 1 stick unsalted butter
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 to 2 ½ cups chicken or vegetable broth, adjust for desired moisture
- Chopped fresh parsley for garnish, optional
Instructions
- Preheat your oven to 350°F (175°C).
- If your rye bread isn't already stale, you can toast the cubed bread in the preheated oven for about 10-15 minutes until it's dried and slightly crispy. Alternatively, you can leave it out to air-dry for a day or two.
- In a large skillet over medium heat, cook the chopped bacon until it becomes crispy, then remove it with a slotted spoon and set it aside. Leave about 2 tablespoons of bacon grease in the skillet. In the same skillet, add the chopped onions and cook until they become translucent and slightly caramelized, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add the butter to the skillet with the onions and garlic. Once the butter is melted, stir in the dried sage, thyme, rosemary, salt, and black pepper. Allow the herbs and spices to infuse into the butter for a couple of minutes.
- In a large mixing bowl, combine the toasted rye bread cubes and the cooked bacon. Pour the melted butter and onion mixture over the bread and bacon. Toss everything together until the bread is evenly coated.
- Gradually pour the chicken or vegetable broth over the bread mixture. Start with 2 cups and add more if needed. You want the mixture to be moist but not overly soggy. Stir gently to combine. The broth will help bind the stuffing together.
- Transfer the stuffing mixture into a greased baking dish. Cover the dish with foil and bake in the preheated oven for about 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes or until the top of the stuffing is golden brown and slightly crispy.
- Once the bacon rye stuffing is done, you can garnish it with chopped fresh parsley for a burst of color and freshness. Serve it alongside your favorite roast meats or as a delicious side dish for your holiday meal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
