Ingredients: |
Ingredients: 2 loafs bread (I use the brioche recipe in my bread maker) 1/2-inch cubes (about 11 cups)
1 pound bacon slices, cut into 1/2-inch pieces
7 cups chopped leeks (white and pale green parts only)
1 1/2 pounds button mushrooms, coarsely chopped
12 ounces shiitake mushrooms, stemmed, caps coarsely chopped
3 tablespoons chopped fresh tarragon or 1 1/2 tablespoons dried
2 large eggs, beaten to blend
Canned low-salt chicken broth
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Directions: |
Directions:Preheat oven to 350°F. Spread bread cubes on 2 rimmed baking sheets. Bake until bread is almost dry, about 15 minutes. Cool. Transfer to large bowl.
Sauté bacon in large pot over medium-high heat
until crisp, about 12 minutes. Transfer bacon to paper towels to drain. Reserve 6 tablespoons drippings in pot; discard any remaining drippings.
Add leeks and button mushrooms to same pot. Sauté over medium-high heat until beginning to soften, about 5 minutes. Add shiitake mushrooms and saute 4 minutes.
Mix bacon, sautéed vegetables and tarragon into bread. Season generously with salt and pepper.
Mix eggs into stuffing.
Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes.
Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
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This recipe for Leek, Mushroom and Bacon Stuffing is from