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Bacon-Mushroom Stuffing

Source of Recipe

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List of Ingredients

1-1/4 # Sourdough Bread, crusts removed, cut into 1/2-inch cubes
3/4 # Bacon, cut into 1/2-inch pieces
3 C chopped Leeks, white and pale green parts only
3 C chopped Celery
1 # Mushrooms, sliced
1-1/2 T dried Sage
2 t dried Thyme
1 t Salt
3/4 t ground black Pepper
2-1/2 C low-salt Chicken Broth, or more if needed
2 large Eggs
1-1/2 t Baking Powder



Recipe

Preheat oven to 325*. 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.
Sauté 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 sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt, and pepper and sauté 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 350*. 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.
Yield: 12 servings.

Per Serving: 340 Calories; 17g Fat (43.7% calories from fat); 17g Protein;
32g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 1029mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0
Other Carbohydrates.