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1
Preheat the oven to 350 degrees F. Spread the bread cubes in an even layer on a large baking sheet and bake, stirring a few times, until light golden brown, about 12 minutes.
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2
Allow to cool, then transfer to a very large bowl.
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3
Increase the oven temperature to 375 degrees F. Combine the mushrooms on a baking sheet, toss with 3 tablespoons canola oil and season with salt and pepper.
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4
Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.
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5
Meanwhile, heat the remaining 1 tablespoon oil in a large high-sided saute pan over medium heat.
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6
Add the bacon and cook, stirring occasionally, until the fat has rendered, about 10 minutes.
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7
Remove with a slotted spoon to a paper towel-lined plate.
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8
Pour off all but about 2 tablespoons of the fat from the pan and place it back on the stove over high heat.
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9
Add the onion and cook, stirring, until soft, about 4 minutes.
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10
Add the garlic and cook 1 minute.
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11
Add 3 cups chicken stock and the herbs, season with salt and pepper and bring to a simmer.
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12
Add the mushrooms to the bowl with the bread, then add the stock mixture, the bacon and the eggs; season with salt and pepper and gently stir until combined.
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13
The mixture should be very wet; add more stock if needed.
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14
Butter a 9-by-13-inch baking dish.
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15
Add the stuffing and cover with foil.
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16
Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes.
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17
Remove from the oven and let cool 10 minutes before serving.
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18
Photograph by Linda Pugliese
