Mushroom Stuffing with Bacon & Pine Nuts
Prep Time
Serves
Cooking Mode
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
1 pkg sliced mushrooms
¼ cup white wine
1 tsp fresh thyme
½ cup pine nuts, toasted
¼ tsp black pepper
1 egg, lightly beaten
1 tsp olive oil
2 ½ cups sodium-reduced chicken broth
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
1 pkg sliced mushrooms
¼ cup white wine
1 tsp fresh thyme
½ cup pine nuts, toasted
¼ tsp black pepper
1 egg, lightly beaten
1 tsp olive oil
2 ½ cups sodium-reduced chicken broth
Directions
1Preheat 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.
2In 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.
3Grease 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.
Tips
1
This recipe can also be made using a cast iron skillet.
2
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
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Personal Note
Personal Note
