Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

Apple Bacon Stuffing with Mushrooms and Leeks

Scott Phillips

Servings:8 to 10

Sweet, salty, and umami notes from the apples, bacon, and mushrooms give this stuffing so much flavor it may upstage the turkey.

Ingredients

  • One 14- to 16-oz. loaf French bread
  • 3/4 lb. bacon, diced
  • 1-1/3 cups chopped celery
  • 1-1/3 cups sliced leeks
  • 1-1/3 cups chopped apples
  • 1/2 cup dried oyster mushrooms, rehydrated in hot water and coarsely chopped (strain and reserve the liquid)
  • 1/2 cup chopped fresh, flat-leaf parsley
  • 3 Tbs. chopped fresh sage
  • 2 Tbs. chopped fresh thyme
  • Kosher salt
  • Ground black pepper
  • 1-1/2 cups turkey or chicken broth, more as needed
  • 1/4 cup melted unsalted butter or extra virgin olive oil
  • 2 large eggs, lightly beaten
  • Vegetable oil or cooking spray, for baking dish

Preparation

  • Tear or cut the bread into 3/4-inch pieces until you have 8 to 10 cups. If working a day ahead, lay the pieces out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the bread out on a rimmed baking sheet and bake in a 275° F oven, stirring every 10 minutes or so, until it is crisp and mostly dry; it will continue to dry a bit as it cools. Depending on how moist the bread is to begin with, oven-drying takes 15 to 45 minutes.
  • In a large skillet, cook the bacon over medium heat, stirring occasionally, until browned and fully cooked. Add the celery, leeks, and apples and cook, stirring occasionally, until they’re slightly softened but still have some crunch. Transfer to a large mixing bowl and stir in the rehydrated dried mushrooms.
  • Add the bread to the large mixing bowl, along with the parsley, sage, and thyme, and toss well. Add salt and pepper to taste.
  • Pour 1/2 cup of the mushroom soaking liquid and 1-1/2 cups of the broth over the stuffing. If the liquid isn’t immediately absorbed and pools at the bottom of the bowl, you should have enough; just toss the mixture occasionally for a few minutes until the liquid is absorbed. At first, the bread cubes may feel wet on the outside and still be dry on the inside, but they’ll even out as the stuffing cooks. If the bread immediately sucks up the initial 2 cups of liquid, add another 1/2 cup of broth and taste the mixture. The bread should be moist but not soggy. Add up to another 1/2 cup of broth if necessary.
  • Taste the mixture and add salt and pepper as needed. If the mixture doesn’t taste as rich as you’d like, add enough melted butter or olive oil to suit your taste. Once you’re satisfied with the flavor of the mixture, stir in the beaten eggs.
  • Heat the oven to 375°F. Lightly grease a 9×13-inch baking dish with oil or cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes.
(1 rating) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews (1 review)

  • germangirlheidi| 12/01/2013

    So savory, so easy to make! I will definitely make it again!

Rate this Recipe

Write a Review

Videos

View All

Connect

按照烹饪你的罚款favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.