Sourdough Mushrooms Leaks and Bacon Stuffing

Sourdough Mushrooms Leeks and Bacon Stuffing

Course: Side Dish
Prep Time: 30 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 20 minutes
Servings: 8
Author: Adapted from Bobby Flay
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Ingredients

  • 10-12 cups of cubed Sourdough Bread
  • 1/2 pound of each mushrooms: shiitake , oysters, cremini, all thinly sliced
  • 1/4 cup canola or grape seed oil
  • Kosher salt and freshly ground black pepper
  • 3/4 pound slab bacon or panchetta , cut into little dice
  • 1 large Spanish onion , finely diced
  • 2 leeks , finely diced (only white parts)
  • 5 cloves garlic , finely chopped
  • 4-5 cups of chicken stock
  • 2 tablespoon finely chopped fresh sage
  • 2 tablespoon of finely chopped fresh thyme
  • 1/2 cup of chopped parley
  • 2 eggs lightly beaten
  • Cooking spray for baking dish

Instructions

  • Heat up a tablespoon of oil in a large sauté pan, add the bacon and cook for about 10 minutes
  • Once bacon is cooked, remove with the slotted spoon and dry on paper towel
  • Leave about 1 tablespoon of fat in the pan, add the onions and cook until soft for about 4 minutes
  • Add leeks and cook for another 4-5 minutes
  • Add garlic and cook for about 1 minute
  • Add 3 cups of stock, herbs, season with salt and pepper and bring it to simmer (You can make this part the night before)
  • Preheat the oven to 350 F. Spread the bread on a baking sheet and bake for about 15 minutes, string a few times.
  • Once the bread cubes are golden brown, remove from the oven, let it cool down and transfer to a big mixing bowl.
  • Increase the temperature of the oven to 375 F
  • Mix mushrooms on a baking sheet, add salt and pepper and 3 tablespoons of canola oil
  • Roast the mushrooms for about 25 minutes, stirring several times until soft and golden brow
  • Once the mushrooms are done, let them cool down and then add to the bowl with the bread
  • Add the stock mixture, bacon and eggs,
  • Season with salt and pepper
  • Carefully mix everything together
  • If needed add more stock - this should be very wet
  • Spray the 9x13 baking dish with cooking spray and add the stuffing mixture
  • Cover with foil ad bake for 20 minutes, then remove the foils and bake for another 30 to 40 minutes
  • Remove from the oven and let cool down for about 10 minutes before serving.

Notes

You can make it ahead of time and heat it up in the oven half an our before dinner.