🍴Servings: 8 🍽️ Pre: 10 mins 🥓Cook: 1 hr 40 mins
🥓INGREDIENTS:
- 1 1/4 pounds sourdough bread, crusts removed, cut into 1/2- inch cubes (about 12 cups)
- 1/2 pound shiitake mushrooms, stems removed, caps roughly chopped
- 1/2 pound oyster mushrooms, roughly chopped
- 1/2 pound cremini mushrooms, thinly sliced
- 3 tsp bacon grease
- Kosher salt and freshly ground pepper
- 3/4 pound slab bacon, cut into 1/2- inch dice
- 1 large Spanish onion, finely diced
- 5 cloves garlic, finely chopped
- 3 to 5 cups homemade chicken stock or canned low- sodium chicken broth
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh thyme
- 1/2 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- Unsalted butter, for the baking dish
🍳INSTRUCTIONS:
Step 1:
Preheat oven to 350 degrees Fahrenheit. Spread bread cubes evenly on a large baking sheet and toast, stirring a few times, until lightly golden, about 12 minutes. Allow to cool, then pour into a very large bowl.
Step 2:
Reduce oven temperature to 375 degrees Fahrenheit. Place mushrooms on a baking sheet, pour 3 tablespoons bacon fat, and season with salt and pepper. Bake in oven, turning several times, until mushrooms are tender and golden, about 25 minutes.
Step 3:
Meanwhile, heat a high- sided sauté pan over medium heat. Add bacon, stirring occasionally, until fat is melted, about 10 minutes. Using a slotted spoon, remove bacon to a plate lined with paper towels and pour fat into our bacon grease saver, reserving 2 tablespoons bacon fat.
Step 4:
Add onion to high- sided sauté pan, stir, and cook until softened, about 4 minutes. Add garlic and cook for 1 minute. Add 3 cups chicken broth and herbs, season with salt and pepper, and bring to a boil.
Step 5:
Place mushrooms in bowl with bread, then add broth mixture, bacon, and eggs; season with salt and pepper and stir gently until combined. Mixture should be very moist; add more broth if needed. Butter a 9- by- 13- inch baking dish. Add stuffing and cover with foil. Bake for 20 minutes, then remove foil and continue baking for 30 to 40 minutes, until golden. Remove from oven and let cool for 10 minutes before serving.
