Ingredients
- 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
- 3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
- 3 cups chopped leeks (white and pale green parts only; about 2 medium)
- 3 cups chopped celery
- 1 pound mushrooms, sliced
- 1 1/2 tablespoons dried sage leaves
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 2 1/2 cups (or more) canned low-salt chicken broth
- 2 large eggs
- 1 1/2 teaspoons baking powder
Directions
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Preheat oven to 325°F. Spread bread cubes on 2 baking sheets.
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Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
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Sauté bacon in heavy large skillet over medium-high heat until brown and crisp.
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Using slotted spoon, transfer bacon to paper towels and drain.
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Pour off all but 1/4 cup drippings from skillet.
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Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes.
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Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes.
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Add bacon and toss to blend. Mix in 2 cups broth.
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(Stuffing can be prepared to this point, 1 day ahead. Cover and refrigerate.)
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Preheat oven to 350°F.
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Butter 13 × 9 × 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend.
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Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry.
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Transfer to prepared baking dish.
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Bake stuffing until cooked through and golden brown on top, about 1 hour.