Mushroom Stuffing with Bacon & Pine Nuts Recipe

Name: Mushroom Stuffing with Bacon & Pine Nuts
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 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 (500 mL) diced onion; 1 pkg (170 g) sliced mushrooms; 1/4 cup (60 mL) white wine; 1 tsp (5 mL) fresh thyme; 1/2 cup (125 mL) pine nuts, toasted; 1/4 tsp ( 1 mL) black pepper; 1 egg, lightly beaten; 1 tsp (5 mL) olive oil; 2 1/2 cups (625 mL) chicken broth, 35% Less Sodium

Ingredients

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 (500 mL) diced onion
1 pkg (170 g) sliced mushrooms
1/4 cup (60 mL) white wine
1 tsp (5 mL) fresh thyme
1/2 cup (125 mL) pine nuts, toasted
1/4 tsp ( 1 mL) black pepper
1 egg, lightly beaten
1 tsp (5 mL) olive oil
2 1/2 cups (625 mL) chicken broth, 35% Less Sodium

PREP TIME 15m	COOK TIME 1h5m	TOTAL TIME 1h20m
YIELD 12 servings

Instructions

Preheat 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.
In 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.
Grease 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. Let cool before transporting.
Preheat oven to 350°F (180°C). Reheat stuffing, covered, for 20 min. Uncover and bake until top is crispy and golden, about 8 min.

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