Serves: 6-8
Prep Time: 10 min
Cook Time: 1 hour
Do you have a friendsgiving coming up, or did your family ask you to help out this year? If so, we have a fun recipe just for you. Full of wild mushrooms, leeks and bacon, this stuffing will give you a mouthful of flavor that might surprise you.
Ingredients
¼ lb bacon, cut into small pieces
3 tbs extra-virgin olive oil
1 package Grand Central rustic stuffing
3 to 4 cups of chicken stock, heated to warm
1 ½ lb mushrooms, sliced (fresh chanterelle & fresh shiitake)
3 large leeks, thinly sliced
3 celery stalks, diced
Salt and pepper to taste
Process
Preheat the oven to 375 degrees.
Butter a 9 by 13 inch baking dish.
In a large saute pan, cook the bacon on medium-high heat until just about crispy (you will continue to cook this in the oven).
Drain the bacon oil into a small bowl for later use, and transfer the bacon onto a paper towel-lined plate.
Using some of the bacon fat and olive oil, reuse the pan to cook the mushrooms for about 6 minutes. Season with salt & pepper and transfer into a bowl for later incorporation.
Using the remaining bits of the bacon fat and a little bit of olive oil, cook the leeks and celery for about 10 min. Season with salt & pepper and transfer into a large mixing bowl.
Add in the sourdough stuffing and mix until well incorporated. Add about 1/2 a cup of the warmed stock at a time, making sure to stir constantly and to make sure that the bread is moist, but not soggy and that there is no excess broth at the bottom of the mixing bowl. You may not use all of the stock and that is okay!
Add in the mushrooms and bacon and toss.
Transfer the mixture into the baking dish, and cover with aluminum foil. Bake for 25 minutes, remove the foil, and bake for another 20 minutes or so, or until the top layer is a nice golden brown. Remove it from the oven and let it rest for about 10 min.
Enjoy!