(Adapted from Melissa Rubel Jacobson)
- One 9-inch-long loaf sourdough bread, cut into 1-inch cubes (I used a pre-sliced loaf!)
- 4 tablespoons unsalted butter
- 1 large sweet onion (Vidalia, Walla Walla, etc.)
- 2 celery ribs, cut into 1/4-inch dice
- 2 teaspoons chopped sage
- 1 teaspoon thyme leaves
- 1 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
- Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish.
- On a large rimmed baking sheet, toast the rye bread cubes for about 15-20 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
- In a skillet, melt the butter.
- Add the onion and celery; cook over moderate heat until tender, about 10 minutes.
- Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread.
- Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes.
- Using a slotted spoon, transfer the bacon to the bowl with the bread.
- In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper.
- Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil.
- Refrigerate for at least 1 hour or overnight.
- Bake the stuffing for about 30 minutes, until hot throughout.
- Remove the foil and bake for about 30 minutes longer, until the top is lightly golden.
- Serve hot or warm.