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sourdough bread dressing w/ leeks, shrooms & bacon

(2 ratings)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Oh yum - this sounds really good - we'll have to try this soon!

(2 ratings)
yield 12 serving(s)

Ingredients For sourdough bread dressing w/ leeks, shrooms & bacon

  • 1 1/4 lb
    sourdough bread, cut into 1/2" cubes (about 12 c)
  • 12 slice
    bacon, cut into 1/2" pieces
  • 2 md
    leeks (both greens & whites), chopped
  • 3 c
    celery, chopped
  • 1 lb
    mushrooms, sliced
  • 1 1/2 Tbsp
    sage, dried
  • 2 tsp
    thyme, dried
  • 1 tsp
    salt
  • 3/4 tsp
    black pepper
  • 2 1/2 c
    or more, chicken broth, low sodium
  • 2 lg
    eggs
  • 1 1/2 tsp
    baking powder

How To Make sourdough bread dressing w/ leeks, shrooms & bacon

  • 1
    Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets.
  • 2
    Bake until bread cubes are dry & crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
  • 3
    Saute bacon in heavy large skillet over medium high heat until brown & crisp.
  • 4
    Using slotted spoon, transfer bacon to paper towels & drain.
  • 5
    Pour off all but 1/4 C drippings from skillet.
  • 6
    Add chopped leeks & celery to skillet & saute until tender & beginning to brown, about 10 minutes.
  • 7
    Add mushrooms, sage, thyme, salt & pepper & saute until tender, about 10 minutes. Pour mushroom mixture over bread cubes.
  • 8
    Add bacon & toss to blend. Mix in 2 C broth.
  • 9
    (Stuffing can be prepared to this point, 1 day ahead. Cover & refrigerate.)
  • 10
    Preheat oven to 350 degrees F.
  • 11
    Butter 13 x 9 x 2" glass baking dish. Beat eggs & baking powder in small bowl to blend.
  • 12
    Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry.
  • 13
    Transfer to prepared baking dish.
  • 14
    Bake stuffing until cooked through & golden brown on top, about 1 hour.
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