Sourdough, Wild Mushroom, and Bacon Dressing Recipe | Epicurious

Ingredients

• Unsalted butter, for the baking dish
• 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
• 1/2 pound shiitake mushrooms, stemmed and coarsely chopped
• 1/2 pound oyster mushrooms, coarsely chopped
• 1 pound cremini mushrooms, thinly sliced
• 4 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 3/4 pound slab bacon, cut into 1/2-inch dice
• 1 large Spanish onion, finely diced
• 5 cloves garlic, finely chopped
• 4 to 6 cups chicken stock, homemade or store-bought, as needed
• 2 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh thyme
• 1/2 cup chopped fresh flat-leaf parsley
• 2 large eggs