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Potato, Bacon, and Rye Bread Stuffing

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“Rick Rodgers”
10 cups

Ingredients Nutrition


  1. Preheat oven to 400°.
  2. 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.
  3. Some strips of bacon will cook more quickly than others, so remove them as they crisp and drain on paper towels.
  4. Crumble when cool.
  5. As the bacon fat renders and accumulates in the baking sheet, pour it off into a small heatproof bowl; reserve ¼ cup.
  6. 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.
  7. Drain, rinse under cold water, and cool until easy to handle; cut into 1-inch cubes.
  8. In a big skillet, heat the reserved bacon fat or the oil over medium heat.
  9. Add in the celery; cook/stir often, until softened, about 5 minutes.
  10. Add the scallions and caraway seed; cook/stir occasionally, until the celery is beginning to brown, about 5 more minutes.
  11. Scrape the celery mixture into a big bowl; add in the bread cubes, cubed potatoes, and crumbled bacon; toss to mix.
  12. Gradually stir in about 1 cup broth until the stuffing is evenly moistened but not soggy.
  13. Season with salt and pepper to taste.
  14. Transfer mixture to a lightly buttered casserole dish, drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes.

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