- Prep Time
- 15 mins
- Total Time
- 1 h 20 m
- Serves
- 12
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
- diced onion
- 500 mL
- 1 pkg
- sliced mushrooms
- 170 g
- 1/4 cup
- white wine
- 60 mL
- 1 tsp
- fresh thyme
- 5 mL
- 1/2 cup
- pine nuts, toasted
- 125 mL
- 1/4 tsp
- black pepper
- 1 mL
- 1
- egg, lightly beaten
- 1 tsp
- olive oil
- 5 mL
- 2 1/2 cups
- sodium-reduced chicken broth
- 625 mL
Directions
- Step 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.
- Step 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.
- Step 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.
Tip
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
