Sourdough, Wild Mushroom, and Bacon Dressing Recipe

Name: Sourdough, Wild Mushroom, and Bacon Dressing Recipe
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; 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

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I grew up calling any side dish of seasoned, moistened, and baked bread cubes "stuffing," but I've been corrected enough times to have changed my ways: If it goes inside the turkey or chicken, it's...

Keywords

stuffing
shiitake mushroom
oyster mushroom
crimini mushroom
bacon
onion
side
nut free
oven bake
thanksgiving
cookbooks

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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
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