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Level
very easy
Prep Time
15 mins
Total Time
1 h 20 m
Serves
12

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

Method

Step 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.
Step 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.
Step 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. Remove foil and continue baking for 8 min. or until top is crispy and golden.

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Characteristics

Canadian Potluck Side Dish

Nutritional Facts Per Serving

Nutrition Description:
1/12 of recipe
Calories:
150
Fat:
6 g
Saturated Fat:
1 g
Carbs:
18 g
Fibre:
2 g
Cholesterol:
20 mg
Protein:
6 g
Sodium:
380 mg