Sourdough bread stuffing with wild mushrooms and bacon (side dish)

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 290, total fat 16 G., saturated fats 4 G., proteins 11 G., carbohydrates 27 G., fiber 3 G., cholesterol 44 mg, sodium 686 mg, sugar 4 G.

Bread stuffing is one of the most beloved side dishes for Thanksgiving turkey in the United States, often baked separately from the bird (not in the cavity) so it can be served to a large crowd. Bread stuffings with mushrooms are especially popular. For example, this recipe uses three types of mushrooms, resulting in a truly rich, tasty, and flavorful stuffing, with bits of fried bacon only enhancing its flavor. Don't be afraid to add more broth to the bread mixture before baking to ensure a moist and juicy filling. You can even drizzle more broth over the top before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

600 g sourdough bread (crusts removed), cut into 1 cm cubes (about 12 cups)
220 g shiitake mushrooms, stems removed, caps coarsely chopped
220 g oyster mushrooms, coarsely chopped
220 g of mushrooms, thinly sliced
4 tbsp canola oil, divided
350 g bacon, cut into 1 cm cubes.
1 large Spanish onion, finely diced
5 cloves garlic, finely chopped
3-5 cups homemade or lightly salted canned chicken broth
2 large eggs, lightly beaten
3 tbsp finely chopped fresh sage
2 tbsp finely chopped fresh thyme (leaves)
0.5 cup chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sourdough bread, shiitake mushrooms, oyster mushrooms, champignon mushrooms, sage, thyme, parsley, bacon

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Place the bread on a large baking sheet (or 2 small baking sheets), spreading it into an even layer, and bake, stirring occasionally, until golden brown, about 12 minutes. Remove from the oven and let cool. Transfer the cooled bread cubes to a very large bowl.

Increase the oven temperature to 190°C (375°F). In a large baking dish or on a baking sheet, toss the mushrooms with 3 tablespoons of oil and season with salt and pepper to taste. Bake, stirring occasionally, until softened and lightly browned, about 25 minutes.
While the mushrooms are baking, heat the remaining 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
Drain almost all of the rendered fat from the skillet, reserving only 2 tablespoons, and return it to the stovetop over high heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of chicken broth and the herbs, season with salt and pepper, and bring to a boil.
Add the mushrooms to the bread, then add the onion and broth mixture, egg, salt, and black pepper to taste. Mix gently, distributing all the ingredients evenly. The bread filling should be very moist; add more broth if necessary.
Transfer the filling to a greased 22 x 32 x 5 cm glass baking dish. Cover with foil and bake for 20 minutes. Then remove the foil and continue baking until the top is golden brown, about 30-40 minutes more.
Remove from oven and let cool for 10 minutes before serving.

Categories:

recipe / Calorie content of prepared meals / Festive dishes / Dinner party / Main courses / Side dishes / American cuisine / Bobby Flay

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