Mushroom Stuffing with Bacon & Pine Nuts

12
Easy
Appetizers

Characteristics

Nutritional Facts Per Serving

150
Calories
6 g
Protein
18 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 150
  • Lipides 6 g
    • Saturated fat  1 g
  • Cholesterol 20 mg
  • Sodium  380 mg
  • Carbs 18 g
    • fiber  2 g
  • Protein 6 g

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

Method

At Home:

  1. 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.
  2. 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.
  3. 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.

At the Potluck:

  1. 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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