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.