This was the second new recipe I tried this last Thanksgiving (out of three new recipes total). It turned out very well, although I may try a different type of bread next year. We don’t eat a lot of sourdough here, so it was a taste that took a couple bites to get reacquainted with. I did get a lot of compliments on the nice mushroom taste. Also, if I make this again, I think I might add some chopped celery next time, and either increase or change the herbs.
This recipe is mostly based on the recipe “Sourdough, Mushroom & Bacon Stuffing” that appeared in the November 14, 2012 Great Falls Tribune in the article “Turkey’s sidekicks are where fun starts” by Kim Ochsner.
Sourdough, mushroom and bacon stuffing
- 1 to 1-1/4 lbs sourdough bread, cut into 1/2 inch cubes
- 1 pound shiitake mushrooms, stems trimmed, chopped fine
- 1 to 1-1/2 pounds crimini or portabello mushrooms, stems removed, chopped medium-fine
- 4 Tbsp canola or vegetable oil
- 3/4 to 1 lb bacon, chopped fine into 1/2 inch pieces
- 2 large onions, finely diced
- 5 cloves garlic, finely diced
- 1 bunch parsley, chopped (about 1 to 1-1/2 cups after chopping)
- 1 bunch kale, stems removed, finely chopped (about 2 to 3 cups after chopping)
- 2 large eggs, lightly beaten
- 3 Tbsp finely chopped fresh sage leaves
- 2 Tbsp fresh thyme leaves, or 2 tsp dried thyme leaves
- 3-5 cups homemade chickens stock or canned chicken stock
Spread sourdough bread on a rimmed baking sheet and bake at 350 degrees, stirring occasionally, until moisture is cooked out and some pieces have started to brown or toast, about 10-15 minutes.
Set baked bread cubes aside in a large mixing bowl, clean baking sheet if necessary. Toss all chopped mushroom with 4 Tbsp canola or vegetable oil. Spread evenly on baking sheet, bake at 375 degrees, stirring occasionally, until soft and golden brown, about 20-25 minutes.
Add mushrooms to bowl with bread cubes.
Cook bacon in a frying pan until crispy. Take bacon out, drain off most of the bacon grease except 1 or 2 Tbsp. Put bacon in bowl with bread and mushrooms.
Cook onions and garlic in frying pan used for the bacon, along with the reserved 1 – 2 Tbsp bacon grease. Be sure to stir thoroughly to scrape up the browned bits on the bottom of the pan if you did not use a non-stick pan. Cook until onions are soft, about 5-10 minutes.
Add onions to bowl with bread cubes, etc. Also add to that bowl the chopped parsley, chopped kale, beaten eggs, sage and thyme. Stir thoroughly.
Stir in the chicken stock. You want this stuffing to be very very wet at this point, so it may take 3 cups or it may take the full 5 cups, depending on how much bread you have and how much you dried it out.
As you stir in the chicken broth, the stuffing mix should decrease in volume a bit.
Pour the (now very wet) stuffing into a baking dish and bake covered at 375 for at least 20 minutes. Uncover and continue to bake for 30-40 minutes or until top is crusty enough for your tastes.
Yes, it’s a long recipe with a lot of steps, but it turned out well enough I think it was worth it. 🙂