- 8 cups LPQ whole wheat bread, cubed
- 4 slices thick slab bacon, chopped
- 2 cups celery (6 stalks)
- 2 1/2 cups onion, diced
- 2 tbsp chopped sage
- 2 tbsp chopped thyme
- 2 tbsp chopped rosemary
- 2 tbsp butter
- 3 cups of wild mushrooms, chopped
- 2 cups chicken stock (more as needed)
- 4 tbsp melted butter
- Salt, pepper
We love Thanksgiving because it's a holiday where side dishes can bring just as much to the table as the turkey. After all, the Thanksgiving table is all the more beautiful with a spectrum of autumnal colors, flavors and textures - so the more side dishes, the merrier!
When it comes to a Thanksgiving feast, we fully believe that doing your turkey justice means serving homemade stuffing.
Whether you actually stuff your bird or just serve it on the side, stuffing is the perfect complement with its alternating soft and crispy texture and herbed aromas. This recipe in particular brings a wonderful nuttiness (thanks to the rich sourdough) and woodsy flavor (courtesy of the wild mushrooms) to this traditional dish.
Of course, we like to use our own organic whole wheat sourdough bread because it's crusty and super flavorful, but any high quality rustic bread would do the trick. To get 8 cups, we used about a 1/4 of one of our 2kg whole wheat loaves. For mushrooms, we used a mix of chanterelles and oyster mushrooms, but shitaake or cremini would also be delicious.
The best part of this recipe is that it can easily be converted into a dish that pleases both vegetarians and omnivores alike. Simply swap the chicken stock for vegetable or mushroom stock and leave out the bacon. For extra heartiness, you can increase the amount of mushrooms, or even throw in a root vegetable to round it out. If you do use bacon, make sure it's both thick and great quality!
Cut the bread into 1″ cubes. If you’re working with fresh bread, place the bread pieces on a baking sheet a day in advance and let them sit out for a day to get stale. The staler the bread, the crispier the stuffing. Once your bread is stale, put it in a large baking pan or Dutch oven.
Meanwhile, cook the bacon over medium heat until cooked through. Remove the bacon from the pan and set aside, leaving the bacon fat in the pan.
Add the celery, onion and herbs to the pan and saute over medium heat. (You should have enough bacon fat, but you can add butter if needed. If you’re making this vegetarian, sweat the aromatics in butter). Cook for a few minutes until softened, then add the mushrooms and 2 tbsp of butter. Continue cooking, stirring occasionally until the mushrooms have also softened.
Pour the cooked ingredients into the baking pan over the bread cubes. Add the chicken stock, stirring gently to coat the bread (add more as needed – it should be wet but not soaked). Finish by stirring in the melted butter and seasoning to taste with salt and pepper.
Pre-heat the oven to 350°F. Cover the pan with tin foil and bake for 40 minutes. Remove the and tin foil and cook another 15 minutes, allowing the top to crisp up.
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