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.