Potato Bacon And Rye Bread Stuffing

Rick rodgers

Preheat oven to 400.

Place the bacon strips in a single layer on a large rimmed baking sheet.

Bake in the upper third of the oven until crisp and browned , 10-15 minutes.

Some strips of bacon will cook more quickly than others , so remove them as they crisp and drain on paper towels.

Crumble when cool.

As the bacon fat renders and accumulates in the baking sheet , pour it off into a small heatproof bowl.

Reserve cup.

Place potatoes in a big pot and add enough cold water to cover by 2 inches.

Bring to a boil , then add salt to taste.

Cook until the potatoes are barely tender when pierced with a knife , 15-20 minutes.

Drain , rinse under cold water , and cool until easy to handle.

Cut into 1-inch cubes.

In a big skillet , heat the reserved bacon fat or the oil over medium heat.

Add in the celery.

Cook / stir often , until softened , about 5 minutes.

Add the scallions and caraway seed.

Cook / stir occasionally , until the celery is beginning to brown , about 5 more minut.

bacon, red potatoes, bacon fat, celery ribs, scallions, caraway seed, rye bread, turkey broth, salt, fresh ground black pepper