How to Make Thanksgiving Dressing Recipe | Herbal Goodness | Herbal Goodness

Ingredients

• 1 pound dense country white bread, cut in 3/4-inch cubes
• 6 tablespoons unsalted butter, plus more for greasing the baking dish
• 2 leeks, halved lengthwise
• 4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick
• Oil
• 1½ cups thinly sliced celery
• 2 to 3 teaspoons crumbled dried sage
• 1½ teaspoons dried thyme or dried marjoram, or a combination
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 cups chicken or turkey stock
• 2 large eggs
• ½ teaspoon baking powder
• Fresh sage or thyme sprigs, for garnish
• 1 ¼ pounds sourdough bread, crusts trimmed, cut into ½-inch cubes (about 12 cups)
• ½ pound shiitake mushrooms, stems removed, coarsely chopped
• ½ pound oyster mushrooms, coarsely chopped
• ½ pound cremini mushrooms, thinly sliced
• 4 tablespoons canola oil, divided
• Salt and freshly ground black pepper
• ¾ 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 low sodium canned chicken broth
• 2 large eggs, lightly beaten
• 3 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh thyme leaves
• ½ cup chopped fresh flat-leaf parsley