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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.

Saut� 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 saut� until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and saut� 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 App�tit
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.