Stuffing with Mushrooms and Bacon

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I loved this stuffing- I think that it was the best one I’ve made in years! Of course, my husband disagrees!! :) I used a beautiful Brooklyn brick oven baked boule, leeks, cremini and shiitake mushrooms, and thick-cut bacon. I was able to use parsley and sage from my herb garden as well. Delicious!! This recipe was adapted from The New York Times, contributed by Melissa Clark. She provided adaptations to make this dish with either white bread or corn bread which I have included below. I made it two days ahead and re-heated it on Thanksgiving day.

  • 3 tablespoons melted butter, more as needed for greasing pan
  • 1 1/2 pounds sliced white bread or corn bread
  • 1/2 pound thick-cut bacon (6-7 slices)
  • 2 large leeks, trimmed and sliced (3 cups)
  • 1 1/2 pounds (or more) mixed mushrooms, cut into bite-size pieces (I used 24 oz cremini mushrooms and 8 oz shiitake mushrooms)
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 2 tablespoons chopped sage
  • 1/2 cup dry white wine
  • 1 1/4 cups chicken stock, more as needed
  • 1/4 cup apple cider, if using white bread
  • 3 tablespoons chopped parsley

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1.
Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
2.
In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
3.
Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
4.
Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.
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One Year Ago:
Corn Bread Stuffing with Bacon and Greens

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About thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, and Martha Stewart Living.

4 responses to “Stuffing with Mushrooms and Bacon

  1. ah, reminds me of the stuffing I made for turkey day, mushrooms and bratwurst! Looks so delicious!

  2. This looks like a great stuffing! Love the top’s crispiness. Yum!

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