Bread Stuffing with Mushrooms and Bacon
Elevate your holiday table with this savory and satisfying Bread Stuffing with Mushrooms and Bacon. Packed with rustic cubes of toasted day-old bread, earthy cremini mushrooms, and crispy, smoky bacon, this comforting side dish is bursting with flavor. Aromatic herbs like fresh sage and thyme lend a festive touch, while a rich blend of chicken broth and lightly beaten eggs keeps the stuffing moist yet perfectly crisp on top. Sautéed onions, celery, and garlic add classic warmth, making this an irresistible addition to any spread. Whether you’re serving it alongside roast turkey or a vegetarian main, this crowd-pleasing stuffing is easy to prepare and guaranteed to be the star of your feast. Perfect for Thanksgiving, Christmas, or any special occasion, this recipe strikes the perfect balance between tradition and indulgence.
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Recipe Information
Ingredients
- 8 cups Day-old bread (cubed)
- 4 tablespoons Unsalted butter
- 6 slices Bacon (chopped)
- 1 medium Yellow onion (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 2 cups Cremini or button mushrooms (sliced)
- 2 cups Chicken or vegetable broth
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh sage (chopped, or 1 teaspoon dried)
- 1 tablespoon Fresh thyme (chopped, or 1 teaspoon dried)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs (lightly beaten)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a large baking dish.
Spread the cubed bread onto a baking sheet and toast in the oven for 10-15 minutes until lightly golden and dried out. Set aside to cool.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the chopped bacon and cook until crisp, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the skillet.
Add the diced onion and celery to the skillet and cook in the bacon fat for 5 minutes until softened. Stir in the garlic and cook for another minute.
Add the sliced mushrooms to the skillet and sauté until they have released their liquid and begin to brown, about 6-8 minutes. Remove the skillet from the heat.
In a large mixing bowl, combine the toasted bread cubes, cooked bacon, and the onion-celery-mushroom mixture. Toss to distribute evenly.
In a separate bowl, whisk together the broth, chopped parsley, sage, thyme, salt, pepper, and eggs.
Pour the broth mixture over the bread mixture and gently toss until the bread is evenly moistened. Allow it to sit for 5 minutes to absorb the liquid.
Transfer the stuffing mixture to the prepared baking dish and dot the top with the remaining 2 tablespoons of butter.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and crispy.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 5724 mg | 249% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 14.4 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1735 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
