Mushroom Stuffing with Bacon & Pine Nuts

  • Prep Time 15 min
  • Total Time 1 h 20 min
  • Serves: 12

Ingredients

  • 1 rosemary Parmentier bread, cut into 1/2-in. (1-cm) cubes 0
  • 6 bacon slices, cut into 1/2-in. (1 cm) pieces 0
  • 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 0
  • 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.

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Nutrition Facts

  • Nutrition Description 1/12 of recipe
  • Calories 150
  • Fat 6 g
  • Saturated Fat 1 g
  • Carbs 18 g
  • Protein 6 g
  • Cholesterol 20 mg
  • Fibre 2 g
  • Sodium 380 mg