Bacon and Wild Mushroom Stuffing
Ingredients
Directions
Ingredients
1 lb
good-quality white bread, cut into 3/4-inch cubes
12 oz
bacon, diced
2 c
onion, finely diced
1 c
celery, finely diced
0.5 c
flat-leaf Italian parsley, chopped
2
garlic cloves, minced
2 tbsp
fresh thyme leaves
3 tbsp
unsalted butter
1.5 lb
mixed fresh wild mushrooms (like porcini, chanterelle, shiitake caps, oyster), roughly chopped
1 tsp
kosher salt
0.5 tsp
freshly ground black pepper
0.5 c
dry white wine
2.5 c
low-sodium chicken stock
Bacon and Wild Mushroom Stuffing
This one’s a crowd-pleaser: How can you go wrong with bacon, white wine, and wild mushrooms? You can’t. This stuffing is loaded with flavor.
8 servings
- Preheat the oven to 325°F. Spread the bread cubes in a single layer on a large baking sheet. Bake until dry, about 25 minutes. Remove the pans from the oven and set it aside. Raise the oven temperature to 350°.
- Meanwhile, in a large, heavy skillet, sauté the bacon over medium heat until the fat has rendered and the bacon is crisp and browned. With a slotted spoon, remove the bacon, and set it aside (you should have a few tablespoons of drippings in the skillet). Add the onion and celery to the skillet and cook, stirring often, until the celery is tender, about 10 minutes. Add the parsley, garlic, and thyme, and sauté 1 minute. Scrape the contents of the skillet into a large mixing bowl.
- Raise the heat to medium-high, and add the butter, mushrooms, salt, and pepper to the skillet. Sauté until the liquid released by the mushrooms has evaporated, about 10 minutes. Reduce the heat to medium-low, and continue to sauté until the mushrooms turn a rich mahogany brown, about 5 minutes. Add the white wine and stir for 1 minute, scraping up all of the browned buttery goodness from the bottom of the skillet. Add the mushroom mixture to the mixing bowl.
- Add the bread cubes to the mixing bowl, and toss to combine. Gradually add the chicken stock and toss gently until all of the bread is moistened. Fold in the bacon.
- Spread the stuffing in a buttered 13-by-9-inch baking dish. Cover with buttered foil, and bake at 350° for 30 minutes. Uncover and bake 10 minutes more, or until the top of the stuffing is golden brown.
Recipe by Tara Tuckwiller