Bread Stuffing with Mushrooms and Bacon

The turkey's flavors of bacon and sage are repeated in this robust stuffing. Mushrooms, which have long been hunted in the heartland, add a nice touch.

Bread Stuffing with Mushrooms and Bacon
Bread Stuffing with Mushrooms and Bacon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 11/4

    pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)

  • 3/4

    pound bacon (about 12 slices), cut into 1/2-inch pieces

  • 3

    cups chopped leeks (white and pale green parts only; about 2 medium)

  • 3

    cups chopped celery

  • 1

    pound mushrooms, sliced

  • 1 1/2

    tablespoons dried sage leaves

  • 2

    teaspoons dried thyme

  • 1

    teaspoon salt

  • 3/4

    teaspoon ground black pepper

  • 2 1/2

    cups (or more) canned low-salt chicken broth

  • 2

    large eggs

  • 1 1/2

    teaspoons baking powder

Directions

Preheat oven to 325°P. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl. Saute bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and saute until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and saute until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350oP. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

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