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1
Preheat oven to 350F.
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2
Spread bread cubes on 2 rimmed baking sheets.
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3
Bake until bread is almost dry, about 15 minutes.
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4
Cool.
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5
Transfer to large bowl.
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6
Saute bacon in large pot over medium-high heat until crisp, about 12 minutes.
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7
Transfer bacon to paper towels to drain.
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8
Reserve 6 tablespoons drippings in pot; discard any remaining drippings.
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9
Add leeks and button mushrooms to same pot.
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10
Saute over medium-high heat until beginning to soften, about 5 minutes.
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11
Add shiitake mushrooms and saute 4 minutes.
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12
Add celery and saute until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer.
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13
(Bread, bacon and sauteed vegetables can be prepared 1 day ahead.
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14
Cover separately.
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15
Store bread at room temperature; refrigerate bacon and vegetables.)
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16
Mix bacon, sauteed vegetables and tarragon into bread.
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17
Season generously with salt and pepper.
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18
Mix eggs into stuffing.
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19
Loosely fill main cavity with stuffing.
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20
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
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21
Generously butter glass baking dish.
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22
Spoon remaining stuffing into prepared dish.
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23
Cover with buttered foil, buttered side down.
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24
Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes.
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25
Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
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26
Preheat oven to 350F.
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27
Generously butter 15 x 10 x 2-inch .
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28
Add enough broth to stuffing to moisten (about 3/4 to 1 cup).
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29
Transfer stuffing to prepared dish.
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30
Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes.
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31
Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
