Parmesan Bacon Sourdough Mushroom Stuffing
User Reviews
5
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
10 servings
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Calories
301 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Parmesan Bacon Sourdough Mushroom Stuffing
Description
The recipe starts by toasting sourdough bread cubes to dry and crisp them slightly, providing a firm base that will absorb flavors without becoming mushy. Bacon is cooked to a golden crisp contributing smoky richness. Mushrooms, garlic, thyme, and sage are sautéed until mushrooms soften and develop a slight golden color, then onions and celery are cooked until softened and well-seasoned.
All components are combined with beaten eggs, broth, grated Parmesan cheese, and pecans, which add texture and nuttiness. The mixture is then baked until set and topped with additional Parmesan for a cheesy finish. The result is a stuffing with moist crumb, savory depth from bacon and herbs, and textured bites from nuts and bread.
This stuffing pairs well with roasted meats and can be prepared a day ahead by assembling and refrigerating. Baking from cold requires slight time adjustment but preserves flavors and texture.
Ingredients
- 1 pound sourdough bread cut into 1/2 inch cubes
- 10 ounces Bacon
- 2 tablespoons butter or can sub olive oil
- 3 garlic cloves, minced
- 1 tablespoon thyme fresh leaves
- 2 tablespoons sage fresh, chopped
- 16 oz baby bella mushroom sliced
- 1 onion large, white, chopped
- 3 celery stalks, diced
- ½ teaspoon salt
- black pepper freshly ground
- 2 egg lightly beaten
- 1 cup vegetarian broth or chicken broth; plus another 1/2 cup if you like very moist stuffing
- ½ cup Parmesan Cheese grated
- ½ cup pecans chopped
- 1 tablespoon butter diced into small pieces; or olive oil
- Topping:
- 2 tablespoons Parmesan Cheese for topping
Instructions
- Preheat the oven to 375 degrees F. Cut the sourdough into 1/2 inch cubes and place them on a baking sheet. Spray the tops of the cubes with nonstick cooking spray or drizzle with olive oil. Bake for 10 minutes to dry out and toast bread.
- While the cubes are baking, cook your bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.
- Place a large skillet or pan over medium heat. Add in butter. Once butter melts, add in garlic, thyme, sage and mushrooms. Saute until mushrooms cook down and start to become just slightly golden brown. Next add in onion, celery and salt and pepper. Cook for another 3-5 minutes until the onion has softened.
- Transfer mixture to a large bowl and add in the toasted sourdough cubes, beaten egg, vegetarian or chicken broth, chopped bacon, parmesan cheese and pecans. Gently toss to combine and get the bread moist.
- If you want to make it in the turkey: Stuff the cavity of the turkey.
- Otherwise to bake separately: add the stuffing into a greased 12x8 inch or 2 quart baking dish and dot the top with butter pieces or drizzle with a bit of olive oil. Sprinkle with parmesan. Cover with foil and bake at 375 degrees F for 30 minutes. Remove foil and continue to bake for an additional 20-30 minutes or until bread is golden brown on top. Enjoy! Serves 8-10.
Notes
- This stuffing can be made one or two days in advance; refrigerate covered before baking.
- To reheat, bake covered with foil until warmed through to maintain moisture.
- Cooking bacon on medium-low heat prevents burning and ensures even crispiness.
- Use fresh herbs for best flavor; thawed bread cubes can be used but toast to remove excess moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1serving (based on 10) | |
| Calories | 301cal | 15% |
| Carbohydrates | 28.6g | 10% |
| Protein | 13.8g | 28% |
| Fat | 15.3g | 24% |
| Saturated Fat | 5.3g | 27% |
| Fiber | 3.1g | 12% |
| Sugar | 4.3g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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