BuffaloSpree.com's Recipe of the week: Sourdough Stuffing with Bacon
(originally published in Buffalo Spree, 2012 article: Dish It: Thanksgiving sides for the modern Buffalonian)
1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes
3/4 pound bacon, cut into 1/2-inch pieces
3 cups chopped yellow onion
3 cups chopped celery
1 pound cremini or moonlight mushrooms, sliced
2 tablespoon fresh sage, chopped
2 teaspoons fresh thyme, chopped
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups (or more) low-salt chicken stock, warm
2 large eggs
1 1/2 teaspoons baking powder
1 tablespoon butter
Toast bread cubes on a baking sheet in a 350°F oven, about 15 minutes.
Saute bacon in a heavy-bottom skillet until crisp and brown, and drain on a paper towel, reserving bacon fat.
Cook celery and onion in bacon fat until translucent. Add mushrooms, sage, thyme, salt, and pepper. Cook until mushrooms soften.
Place mushroom mixture, bacon, and bread in a large bowl. Mix. Add chicken stock while mixing, combining thoroughly.
In a small mixing bowl, combine eggs and baking powder.
Pour over bread mixture and toss.
Butter a baking dish and add stuffing. Bake at 350°F until the top is golden brown, about 1 hour.
Prep tip: This stuffing can be made ahead. After all ingredients are mixed, cover and refrigerate overnight. To cook the next day, re-moisten with a little stock and proceed.