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Ingredients

• 1   9-inch-long loaf seeded rye bread, cut into 1-inch cubes
• 4 tablespoons  unsalted butter
• 1   large sweet onion, such as Vidalia, halved and thinly sliced
• 1   celery rib, cut into 1/4-inch dice
• 1 teaspoon  chopped sage
• 1 teaspoon  thyme leaves
• 1/2 pound  piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice
• 2 1/2 cups  chicken stock or low-sodium broth
• 1   egg
• 2 1/2 teaspoons  kosher salt
• 1/2 teaspoon  freshly ground pepper

Description

After Tossing The Ingredients And Spreading Them In A Pan, Melissa Rubel Jacobson Chills The Stuffing For At Least An Hour Before Baking. This Ensures That The Bread Soaks Up The Liquid--key To A Stuffing That's Crisp On Top And Moist Within. Variatio

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