- 3 tablespoons melted butter, more as needed for greasing pan
- 1 ½ pounds sliced white bread or corn bread
- ½ pound thick-cut bacon
- 2 large leeks, trimmed and sliced (3 cups)
- 1 ½ pounds mixed mushrooms, cut into bite-size pieces
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
- 2 tablespoons chopped sage
- ½ cup dry white wine
- 1 ¼ cups chicken stock, more as needed
- ¼ cup apple cider, if using white bread
- 3 tablespoons chopped parsley
- Heat oven to 250 degrees.
- Butter a 9-by-13-inch baking pan.
- Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it.
- Spread the bread pieces out on one or two large baking sheets.
- Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread.
- Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
- In a large skillet over medium-high heat, cook the bacon strips until crisp.
- Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan.
- Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes.
- Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper.
- Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes.
- Stir in the sage and cook 1 minute.
- Add the wine and cook until it evaporates, about 2 minutes.
- Spoon the mushroom mixture over the dried bread.
- Stir in stock. If using white bread, stir in the cider.
- Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- The mixture should be moist and very soft.
- If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.)
- Crumble bacon and stir it in.
- Transfer the bread mixture to the prepared baking pan.
- Drizzle 3 tablespoons melted butter over the stuffing.
- Bake until golden, 35 to 45 minutes.
Keywords: stuffing, Thanksgiving side dish, mushroom bacon stuffing, side dish