Add an irresistible flavor twist to your holiday dinner with this bacon mushroom stuffing recipe. The combination of smoky, crisp bacon pairs nicely with sautéed shallots, garlic, and mushrooms and gives a lift to the traditional herbed onion dressing. Serve this flavorful choice with any roasted poultry for great results.
Yield: 10 servings
- 10 cups day-old bread, crusts removed and cubed
- 3 cups milk
- 2 ounces bacon, chopped
- 3 tablespoons butter
- 8 cloves garlic, minced
- 4 shallots, finely diced
- 2 cups finely chopped onions
- 2 pounds chanterelle mushrooms, cleaned, stems removed, and chopped
- 1/4 cup chopped parsley
- 2 teaspoons finely chopped, fresh thyme
- 1 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- 2 large eggs, lightly beaten
How to make bacon mushroom dressing:
Preheat the oven to 350F. Grease a 9-inch by 13-inch pan with butter and set it aside for a moment.
In a large bowl, drizzle the milk evenly over the bread cubes and toss them to coat with the milk. Allow the mixture to stand for 10 minutes.
In a large skillet, sauté the bacon over medium heat until the bacon just turns crisp. Add the butter, garlic, shallots, and onions to the pan and continue cooking the mixture, stirring frequently, until the vegetables are tender. Add the mushrooms to the pan and sauté them for 10 minutes.
Stir the parsley, thyme, salt, and pepper into the bacon-vegetable mixture and add it, along with the eggs, to the bread. Toss the stuffing to mix it thoroughly and spoon it into the prepared pan. Bake the bacon and mushroom stuffing, uncovered, for 45 minutes. Serve it hot.
This bacon mushroom stuffing recipe makes 10 servings.