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Bread Stuffing with Mushrooms and Bacon

List of Ingredients




Bread Stuffing with Mushrooms and Bacon

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds sourdough bread, crust removed,12 cups -- cubed 1/2 in
3/4 pound bacon approx 12 slices
3 cups chopped leeks, white and pale green only -- approx 2 med
3 cups celery -- chopped
1 pound mushrooms -- sliced
1 1/2 tablespoons dried sage
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups canned low salt chicken broth -- may need more
2 large eggs
1 1/2 teaspoons baking powder




Recipe



Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer breadto 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°F. 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.

Serves 12.

Bon Appétit
November 1995

Phil's note: Like the Turkey with Sage Butter it is great with the serving amount is not going to work. 12 will take a lot more than this. Make extra. Esp if you have stuffing lovers.