Sourdough, Wild Mushroom, and Bacon Dressing

This delicious Sourdough, Wild Mushroom, and Bacon Dressing is a perfect blend of crispy bread, savory mushrooms, and smoky bacon. It’s an easy, flavorful side dish that can be made with common ingredients and offers a hearty, comforting touch to any meal. Ideal for any occasion, it’s a great way to elevate your cooking!

Ingredients Needed:

• 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
• 1/2 pound shiitake mushrooms, stems removed, coarsely chopped
• 1/2 pound oyster mushrooms, coarsely chopped
• 1/2 pound cremini mushrooms, thinly sliced
• 4 tablespoons canola oil, divided
• Salt and freshly ground black pepper
• 3/4 pound slab bacon, cut into 1/2-inch dice
• 1 large Spanish onion, finely diced
• 5 cloves garlic, finely chopped
• 3 to 5 cups of homemade chicken stock or low-sodium canned chicken broth
• 2 large eggs, lightly beaten
• 3 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh thyme leaves
• 1/2 cup chopped fresh flat-leaf parsley

How To Make Sourdough, Wild Mushroom, and Bacon Dressing?

1. Toast the Bread: Preheat the oven to 180°C. Spread bread cubes on a baking sheet and bake for 12 minutes, stirring occasionally, until golden. Let cool, then place in a large bowl.
2. Roast the Mushrooms: Increase the oven temperature to 190°C. Toss the mushrooms with 45ml of canola oil, season with salt and pepper, and roast on a baking sheet for 25 minutes, stirring a few times, until soft.
3. Cook the Bacon: Heat 15ml of oil in a large pan over medium heat. Cook the bacon for 10 minutes until crispy, then remove and drain on paper towels.
4. Cook the Onion and Garlic: Remove most of the bacon fat, leaving 30ml in the pan. Cook the onion for 4 minutes until soft, then add the garlic and cook for 1 minute.
5. Add the Stock and Herbs: Pour in 710ml chicken stock, then add the sage, thyme, salt, and pepper. Bring to a simmer.
6. Combine Everything: Add the roasted mushrooms, bacon, and stock mixture to the bread cubes. Stir in the beaten eggs, then season with salt and pepper. Add more stock if needed to keep it wet.
7. Bake the Dressing: Transfer the mixture to a buttered 33x23x5cm baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for another 30-40 minutes until the top is golden.
8. Serve: Let cool for 10 minutes before serving.

Recipe Tips:

• Use Stale Bread: Slightly stale bread works best as it absorbs the stock and flavors better, creating a richer dressing.
• Don’t Overcook the Bacon: Cook the bacon until crispy but not burnt, to keep it flavorful and crunchy in the dressing.
• Add Stock Gradually: Add the stock little by little to make sure the bread mixture stays moist but not soggy.
• Use Fresh Herbs: Fresh sage and thyme add a fragrant, earthy flavor that dried herbs can’t replicate.
• Check for Moisture: The dressing should be wet but not soupy. Add more stock if needed, but stop before it becomes too runny.

How To Store & Reheat Leftovers?

• Refrigerate: Let the dressing cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the dressing, then freeze in an airtight container or freezer bag for up to 2 months.
• Reheat: Heat the dressing in a pan over medium heat, stirring occasionally, and add a bit of stock if it gets too dry.

Nutrition Facts:

• Calories: 507 kcal
• Total Fat: 28 g
• Saturated Fat: 8 g
• Cholesterol: 45 mg
• Sodium: 1,000 mg
• Potassium: 400 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 2 g
• Sugars: 5 g
• Protein: 19 g

Try More Bobby Flay Recipes:

• Country Bread and Sage Dressing
• Bobby Flay Mushroom Risotto
• Bobby Flay Mushroom Stroganoff
• Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots

Sourdough, Wild Mushroom, and Bacon Dressing

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Side Dish Recipe Keys: S Sourdough W Wild Mushroom A and Bacon Dressing

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: 10 minutesTotal time:1 hour 10 minutesServings:8 servingsCalories:507 kcal Best Season:Suitable throughout the year

Description

This delicious Sourdough, Wild Mushroom, and Bacon Dressing is a perfect blend of crispy bread, savory mushrooms, and smoky bacon. It’s an easy, flavorful side dish that can be made with common ingredients and offers a hearty, comforting touch to any meal. Ideal for any occasion, it’s a great way to elevate your cooking!

Ingredients

• 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
• 1/2 pound shiitake mushrooms, stems removed, coarsely chopped
• 1/2 pound oyster mushrooms, coarsely chopped
• 1/2 pound cremini mushrooms, thinly sliced
• 4 tablespoons canola oil, divided
• Salt and freshly ground black pepper
• 3/4 pound slab bacon, cut into 1/2-inch dice
• 1 large Spanish onion, finely diced
• 5 cloves garlic, finely chopped
• 3 to 5 cups of homemade chicken stock or low-sodium canned chicken broth
• 2 large eggs, lightly beaten
• 3 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh thyme leaves
• 1/2 cup chopped fresh flat-leaf parsley

Instructions

1. Toast the Bread: Preheat the oven to 180°C. Spread bread cubes on a baking sheet and bake for 12 minutes, stirring occasionally, until golden. Let cool, then place in a large bowl.
2. Roast the Mushrooms: Increase the oven temperature to 190°C. Toss the mushrooms with 45ml of canola oil, season with salt and pepper, and roast on a baking sheet for 25 minutes, stirring a few times, until soft.
3. Cook the Bacon: Heat 15ml of oil in a large pan over medium heat. Cook the bacon for 10 minutes until crispy, then remove and drain on paper towels.
4. Cook the Onion and Garlic: Remove most of the bacon fat, leaving 30ml in the pan. Cook the onion for 4 minutes until soft, then add the garlic and cook for 1 minute.
5. Add the Stock and Herbs: Pour in 710ml chicken stock, then add the sage, thyme, salt, and pepper. Bring to a simmer.
6. Combine Everything: Add the roasted mushrooms, bacon, and stock mixture to the bread cubes. Stir in the beaten eggs, then season with salt and pepper. Add more stock if needed to keep it wet.
7. Bake the Dressing: Transfer the mixture to a buttered 33x23x5cm baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for another 30-40 minutes until the top is golden.
8. Serve: Let cool for 10 minutes before serving.

Notes

• Use Stale Bread: Slightly stale bread works best as it absorbs the stock and flavors better, creating a richer dressing.
• Don’t Overcook the Bacon: Cook the bacon until crispy but not burnt, to keep it flavorful and crunchy in the dressing.
• Add Stock Gradually: Add the stock little by little to make sure the bread mixture stays moist but not soggy.
• Use Fresh Herbs: Fresh sage and thyme add a fragrant, earthy flavor that dried herbs can’t replicate.
• Check for Moisture: The dressing should be wet but not soupy. Add more stock if needed, but stop before it becomes too runny.

Keywords:Sourdough, Wild Mushroom, and Bacon Dressing