Sourdough Stuffing with bacon and mushrooms Recipe

Name: Sourdough Stuffing with bacon and mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs sourdough bread, cut into 1/2 inch cubes (about ½ cups); 34 lb bacon, cut into 1/2 inch pieces; 3 cups chopped leeks (about 2 medium size - use only the white and light green part); 3 cups chopped celery; 1 lb mushroom, sliced (I use a mixture - shitake, cremini, button, portabella, oyster - whatever you can find); 1 ½ tablespoons dried sage; 2 teaspoons dried thyme; 1 teaspoon salt; ¾ teaspoon fresh ground black pepper; 2 ½ cups chicken broth; 2 large eggs; 1 ½ teaspoons baking powder

Servings: persons

1 12 lbs sourdough bread, cut into 1/2 inch cubes (about ½ cups)
34 lb bacon, cut into 1/2 inch pieces
3 cups chopped leeks (about 2 medium size - use only the white and light green part)
3 cups chopped celery
1 lb mushroom, sliced (I use a mixture - shitake, cremini, button, portabella, oyster - whatever you can find)
1 ½ tablespoons dried sage
2 teaspoons dried thyme
1 teaspoon salt
¾ teaspoon fresh ground black pepper
2 ½ cups chicken broth
2 large eggs
1 ½ teaspoons baking powder

1
Place bread cubes on 2 baking sheets.
2
Place in a 350 degree oven and bake until dry and crispy, stir once or twice.
3
This takes about 20 minutes.
4
Saute bacon pieces in a large skillet over medium heat until crisp.
5
Remove from pan and drain on paper towels.
6
Leave about 1/4 cup drippings in the pan and discard the rest.
7
Add the chopped leeks and celery and saute until tender, about 10 minutes.
8
Add the mushrooms, sage, thyme, salt and pepper and continue to saute 10 more minutes.
9
Mix mushroom mixture with bread cubes in a large bowl.
10
Add 2 cups of the broth.
11
You can prepare up to this point and refrigerate, covered for up to 2 days.
12
Preheat oven to 350.
13
Spray a 13 x 9 pan with cooking spray.
14
Beat eggs and baking powder in a small bowl.
15
Mix into stuffing mixture; add more broth if it seems too dry.
16
Place in prepared baking dish.
17
Bake until cooked through and golden brown.
18
This takes about 1 hour.

21236

kcal

Calories

1630

Fat

Carbs

1485

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 lbs sourdough bread, cut into 1/2 inch cubes (about ½ cups), 34 lb bacon, cut into 1/2 inch pieces, 3 cups chopped leeks (about 2 medium size - use only the white and light green part), 3 cups chopped celery, and more.

Yes, Sourdough Stuffing with bacon and mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sourdough Stuffing with bacon and mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions