Mushroom and Bacon Stuffing
Servings 8
Equipment
- 9 x 13-inch Baking Dish
- Large skillet
Ingredients
- 4 strips of bacon, cooked & chopped into pieces
- 4 stalks of celery, chopped (leaves separated & used later)
- 1 small yellow onion, diced
- 1 lb button mushrooms, chopped **use an assortment of mushrooms for extra flavor!
- ½-1 tsp rubbed sage, to taste
- ½ tsp fresh thyme leaves
- Sea salt and freshly cracked pepper, to taste
- 3 cloves of garlic, minced
- 8 cups homemade bread cubes (see link for recipe) **you can also use cornbread cubes or a combination of both
- 2 tbsp fresh parsley, chopped
- 3 cups chicken broth
- 2 eggs
- 1 tbsp butter
Instructions
- Preheat the oven to 350 degrees. Coat a 9 x 13-inch baking dish with cooking spray or butter.
- In a large skillet, cook the bacon until crisp and golden. Remove it to a paper towel and chop it into pieces.
- Drain the bacon grease, reserving 1 tablespoon in the skillet.
- Add 1 tablespoon of butter to the skillet and saute the onion and celery until tender.
- Add the mushrooms, sage, thyme, salt & freshly cracked black pepper, to taste; cook and stir for 5 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Remove from the heat; stir in the bread cubes, celery leaves, fresh parsley, and bacon.
- Combine the eggs and broth, and whisk very well. Stir into the stuffing mixture and gently mix until evenly coated.
- Spread the stuffing in the prepared baking dish.
- Dot with some remaining butter.
- Cover and bake for 30 minutes, or until the internal temperature of the stuffing reaches 165 degrees.
- Uncover and bake 10 minutes longer or until lightly golden brown.
- Serve and enjoy.