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5.0 from 69 votes

Parmesan Bacon Sourdough Mushroom Stuffing

Delicious parmesan bacon mushroom stuffing made with sourdough bread and toasted pecans in every bite. This amazing homemade mushroom stuffing recipe is filled with flavor from fresh herbs and melted cheese that will have you going back for seconds. The perfect twist on a classic Thanksgiving side dish!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 10 servings
Calories: 301 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 1 pound sourdough, cut into 1/2 inch cubes
  • 10 ounces Bacon
  • 2 tablespoons butter (or can sub olive oil)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh chopped sage
  • 16 oz baby bella mushrooms, sliced
  • 1 large white onion, chopped
  • 3 stalks celery, diced
  • ½ teaspoon salt
  • freshly ground black pepper
  • 2 eggs, lightly beaten
  • 1 cup vegetarian or chicken broth (plus another 1/2 cup if you like a very moist stuffing)
  • ½ cup grated parmesan
  • ½ cup Chopped Pecans
  • 1 tablespoon butter, diced into small pieces (or olive oil)
  • Topping:
  • 2 tablespoons parmesan, for topping

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. If you want to make it in the turkey: Stuff the cavity of the turkey.
  6. 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

  • How to make mushroom stuffing ahead of time: this savory mushroom stuffing can be made a day or two ahead of time, so keep that in mind when prepping for the big Thanksgiving day. Simply make the stuffing as directed but instead of baking it, cover it with foil and place in the fridge until ready. Once ready to bake, follow the recipe as instructed! It will come out delicious either way.

Nutrition Information

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%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 301

% 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.