Bread Stuffing with Bacon & Mushroom
This recipe is an option to add extra flavour to your holiday dinner stuffing.
You could follow this recipe and sub in smoked oysters for the bacon, and that would be a rich treat.
Ingredients:
- 6 slices of bacon, fried, drained and crumbled
- 4 Tbsp Wild Mushroom & Sage Olive Oil
- 1 pint of mushrooms, sliced
- 1 white onion, diced
- 3 cloves of garlic, minced
- 1 large carrot, shredded
- 1 celery core, with leaves, sliced thinly
- 1/2 a loaf of bread, cubed
- Poultry seasoning
- Salt & Pepper
- 1 cup of Mushroom Stock
Method:
- In a frying pan, fully cook the bacon then drain it and break/cut it into small pieces. Set aside, do not reserve the bacon grease.
- In a stock pot, add olive oil and then the white onion, sprinkle it with salt and cook it until it is translucent. Add the minced garlic and stir until fragrant.
- Add the carrot, celery and mushrooms and cook over medium-low heat until soft and fragrant, but stopping while the vegetables are still bright.
- Add a heaping teaspoon of Poultry Seasoning, and a good crack of black pepper.
- Add the bacon and bread cubes and stir everything to combine.
- Slowly add the mushroom stock, folding gently so that the moisture is absorbed throughout the mixture. You want the bread to be moist but not falling apart.
- Taste test, and then add salt and pepper to taste and more Poultry Seasoning if desired.
- Place into an oven-safe casserole and cover with foil.
- Bake for 30 minutes, remove foil and bake for an additional 10-15 to crisp the top (if desired).
