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Sourdough Bread Stuffing with Leeks, Mushrooms and Bacon
Contributed By: Chuck, PA | See all of Chuck's recipes
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Rating: 4.5   Reviews: 9 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 45 Minutes
Yield:  12 Servings
This simple recipe takes the 'best of' for stuffing ingredients and combines them into one hearty casserole dish.
RECIPE INGREDIENTS
• 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
• 3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
• 3 cups chopped leeks (white and pale green parts only; about 2 medium)
• 3 cups chopped celery
• 1 pound mushrooms, sliced
• 1 1/2 tablespoons dried sage leaves
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 2 1/2 cups (or more) canned low-salt chicken broth
• 2 large eggs
• 1 1/2 teaspoons baking powder
Sourdough Bread Stuffing with Leeks, Mushrooms and Bacon Recipe at Cooking.com
DIRECTIONS
Preheat oven to 325°F. Spread bread cubes on 2 baking sheets.
Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
Sauté bacon in heavy large skillet over medium-high heat until brown and crisp.
Using slotted spoon, transfer bacon to paper towels and drain.
Pour off all but 1/4 cup drippings from skillet.
Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes.
Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes.
Add bacon and toss to blend. Mix in 2 cups broth.
(Stuffing can be prepared to this point, 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F.
Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend.
Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry.
Transfer to prepared baking dish.
Bake stuffing until cooked through and golden brown on top, about 1 hour.
Date Added: 10/09/2010
Spotlight Recipe Review See all 9 reviews »

Rating: 3
by: Lee Reviewed: 11/25/2012
Mixed reviews
Recipe was too salty and tasted too strongly of bacon. I served for Thanksgiving and guests requested that I go back to my traditional chestnut, apple, cranberry stuffing. I often ad lib. This time I stuck pretty close to the recipe. If I made it again, I would use low sodium stock and not use the bacon drippings to saute - I'd microwave the bacon. Olive oil to saute would have tempered the bacon flavor. I added dried cranberries which helped offset the saltiness. I omitted the baking soda.
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