Thanksgiving Part II: Wild Mushroom Bacon Stuffing

This was my favorite dish of Thanksgiving, and I don't usually even like stuffing! We didn't stuff the turkey at all, just made a separate dish since most of us prefer a crispy-topped stuffing. This was the first leftover to be devoured (cold, with spoons, directly out of the baking dish) the next day. That's how good it is.

Sourdough Wild Mushroom and Bacon Stuffing
from Bobby Flay

1 1/4 lb sourdough bread, cut into 1/2" cubes (12 cups)
1/2 lb shiitake mushrooms, trimmed and chopped
1/2 lb oyster mushrooms, trimmed and chopped
1/2 lb cremini mushrooms, trimmed and chopped
4 tbsp canola oil
salt and freshly ground black pepper
3/4 lb thick cut bacon, cut into 1/2" dice
1 large Spanish onion, diced
5 cloves garlic, minced
3-5 cups chicken broth/stock
2 large eggs, lightly beaten
3 tbsp chopped fresh sage
2 tbsp chopped fresh thyme
1/2 cup chopped fresh parsley

Preheat the oven to 350°.

Spread the bread in one layer on a baking sheet and toast for about 12 minutes until golden brown. Set aside to cool.

Increase heat to 400° (recipe says 375° but I already had the oven on 400° for the turkey - it was fine).  Toss the mushrooms with 2 tbsp oil, and some s+p. Spread on a baking sheet and roast for 25 minutes, until soft.

Meanwhile, heat 1 tbsp oil in a large skillet over medium heat. Add the bacon and cook for about 10 minutes, until the fat is rendered. Remove the bacon with a slotted spoon to a paper-towel lined plate.

Remove all but 2 tbsp of bacon fat and discard. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for an additional minute. Add 3 cups of the chicken broth and the herbs, season with s+p, and bring to a simmer.

Place the cooked mushrooms in a large bowl with the bread, then add the onion/stock mixture.  It should be very wet; add more stock if needed. Dump mixture into a 9x13 baking dish, cover with foil, and bake for 20 minutes.  Remove the foil and bake for another 30-40 minutes. Let sit for 10 minutes before serving.

Timing note: I toasted the bread in the morning to not compete with the turkey. I put the stuffing on the very bottom of the oven to start baking while the turkey was still going at 400°. Baking finished when the turkey was resting, along with the brussels sprouts (next post!).