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Mushroom Stuffing with Bacon & Pine Nuts
Makes 12


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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