Mushroom Stuffing with Bacon & Pine Nuts
Makes 12
https://www.sobeys.com/en/recipes/mushroom-stuffing-with-bacon-pine-nuts/
Directions
- Preheat oven to 350°F (180°C). Spread bread cubes on 2 rimmed baking sheets and bake until bread is almost dry, about 15 min. Let cool then transfer to a large bowl.
- In a large skillet, cook bacon over medium heat until crispy, about 12 min. Transfer to a paper towel–lined plate. Set aside. Drain fat from skillet, add onions and mushrooms and sauté over medium-high heat until tender, about 5 min. Add wine and cook until reduced by half, about 3 min. Add mixture to bowl of bread along with bacon, thyme, pine nuts, pepper and egg and mix well.
- Grease an 8 × 10-in. (20 × 25 cm) baking dish with olive oil. Add mixture to baking dish and pour broth overtop. Cover with foil and bake for 30 min. Remove foil and continue baking for 8 min. or until top is crispy and golden.
- This recipe can also be made using a cast iron skillet.
If transporting for potluck, let cool after baking covered for 30 min. When needed, preheat oven to 350°F (180°C), reheat stuffing, covered, for 20 min., then uncover and bake about 8 min. until top is crispy and golden.
Ingredients:
1 rosemary Parmentier bread, cut into 1/2-in. (1-cm) cubes
6 bacon slices, cut into 1/2-in. (1 cm) pieces
2 cups (500 mL) diced onion
1 pkg (170g) sliced mushrooms
1/4 cup (60 mL) white wine
1 tsp (5 mL) fresh thyme
1/2 cup (125 mL) pine nuts, toasted
1/4 tsp (1 mL) black pepper
1 egg, lightly beaten
1 tsp (5 mL) olive oil
2 1/2 cups (625 mL) sodium-reduced chicken broth
Mushroom Stuffing with Bacon & Pine Nuts
Makes 12 https://www.sobeys.com/en/recipes/mushroom-stuffing-with-bacon-pine-nuts/
Ingredients:
1 rosemary Parmentier bread, cut into 1/2-in. (1-cm) cubes
6 bacon slices, cut into 1/2-in. (1 cm) pieces
2 cups (500 mL) diced onion
1 pkg (170g) sliced mushrooms
1/4 cup (60 mL) white wine
1 tsp (5 mL) fresh thyme
1/2 cup (125 mL) pine nuts, toasted
1/4 tsp (1 mL) black pepper
1 egg, lightly beaten
1 tsp (5 mL) olive oil
2 1/2 cups (625 mL) sodium-reduced chicken broth
Directions:
- Preheat oven to 350°F (180°C). Spread bread cubes on 2 rimmed baking sheets and bake until bread is almost dry, about 15 min. Let cool then transfer to a large bowl.
- In a large skillet, cook bacon over medium heat until crispy, about 12 min. Transfer to a paper towel–lined plate. Set aside. Drain fat from skillet, add onions and mushrooms and sauté over medium-high heat until tender, about 5 min. Add wine and cook until reduced by half, about 3 min. Add mixture to bowl of bread along with bacon, thyme, pine nuts, pepper and egg and mix well.
- Grease an 8 × 10-in. (20 × 25 cm) baking dish with olive oil. Add mixture to baking dish and pour broth overtop. Cover with foil and bake for 30 min. Remove foil and continue baking for 8 min. or until top is crispy and golden.
- This recipe can also be made using a cast iron skillet.
If transporting for potluck, let cool after baking covered for 30 min. When needed, preheat oven to 350°F (180°C), reheat stuffing, covered, for 20 min., then uncover and bake about 8 min. until top is crispy and golden.