Mushroom, Rosemary and Bacon Stuffing

SERVINGS

12-14

PREP TIME

40 min

TOTAL TIME

1 hr 40 min

GLUTEN FREE

NO



The surprise ingredient in this bacon stuffing? Pitted prunes, which provide a subtle sweetness to complement earthy mushrooms and fresh herbs. 


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients
1 large loaf of artisan-style whole grain or sourdough bread, cut into 1/2-inch pieces (yielding 12 cups cubes)
2 tablespoons extra virgin olive oil, divided
1 1/2 pounds sliced cremini mushrooms
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, cut into 1/2-inch pieces
1 large yellow onion, diced
4 celery stalks, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3-4 1/2 cups low sodium chicken stock
1 1/2 cups pitted prunes, quartered
2 large eggs, lightly beaten
1/4 cup chopped fresh flat leaf parsley
2 tablespoons chopped fresh rosemary
DIRECTIONS
Preheat oven to 350˚F. Spread bread cubes in an even layer on ungreased baking sheet. Bake until cubes are lightly toasted, stirring twice during baking, about 12 minutes. Let cubes cool, then place in large mixing bowl.

Increase oven temperature to 375˚F. Lightly coat 9x13-inch dish with baking spray and set aside.

Heat 1 tablespoon olive oil in large, deep skillet over medium heat. Sauté mushrooms until browned and have given up juices, about 8 minutes. Remove from pan and set aside.

Add remaining tablespoon olive oil to skillet. Once oil is hot, add bacon pieces and cook, stirring occasionally, until golden brown and crisp, 7-10 minutes. With slotted spoon, transfer pieces to paper towel-lined plate.

Discard all but 2 tablespoons of bacon fat from skillet. Increase heat to medium high, then add onion, celery, salt and pepper and cook, stirring occasionally, until brown and soft, about 5 minutes. Add 3 cups of chicken stock and bring to simmer. Once stock is hot, pour skillet contents over bread cubes.

Let bread mixture cool for a few minutes until no longer hot, then add mushrooms, prunes, beaten eggs, parsley and rosemary. Mixture should be very wet; add additional chicken stock as needed.

Transfer stuffing to prepared baking dish. Coat large piece of aluminum foil with cooking spray and cover stuffing, spray side down. Bake for 20 minutes, remove foil and bake for an additional 30-40 minutes, until top is golden brown and fairly dry. Let cool 10 minutes before serving.

Ingredients

Directions

1 large loaf of artisan-style whole grain or sourdough bread, cut into 1/2-inch pieces (yielding 12 cups cubes)
2 tablespoons extra virgin olive oil, divided
1 1/2 pounds sliced cremini mushrooms
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, cut into 1/2-inch pieces
1 large yellow onion, diced
4 celery stalks, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3-4 1/2 cups low sodium chicken stock
1 1/2 cups pitted prunes, quartered
2 large eggs, lightly beaten
1/4 cup chopped fresh flat leaf parsley
2 tablespoons chopped fresh rosemary
Preheat oven to 350˚F. Spread bread cubes in an even layer on ungreased baking sheet. Bake until cubes are lightly toasted, stirring twice during baking, about 12 minutes. Let cubes cool, then place in large mixing bowl.

Increase oven temperature to 375˚F. Lightly coat 9x13-inch dish with baking spray and set aside.

Heat 1 tablespoon olive oil in large, deep skillet over medium heat. Sauté mushrooms until browned and have given up juices, about 8 minutes. Remove from pan and set aside.

Add remaining tablespoon olive oil to skillet. Once oil is hot, add bacon pieces and cook, stirring occasionally, until golden brown and crisp, 7-10 minutes. With slotted spoon, transfer pieces to paper towel-lined plate.

Discard all but 2 tablespoons of bacon fat from skillet. Increase heat to medium high, then add onion, celery, salt and pepper and cook, stirring occasionally, until brown and soft, about 5 minutes. Add 3 cups of chicken stock and bring to simmer. Once stock is hot, pour skillet contents over bread cubes.

Let bread mixture cool for a few minutes until no longer hot, then add mushrooms, prunes, beaten eggs, parsley and rosemary. Mixture should be very wet; add additional chicken stock as needed.

Transfer stuffing to prepared baking dish. Coat large piece of aluminum foil with cooking spray and cover stuffing, spray side down. Bake for 20 minutes, remove foil and bake for an additional 30-40 minutes, until top is golden brown and fairly dry. Let cool 10 minutes before serving.