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very easy
Prep Time
15 mins
Total Time
1 h 20 m


rosemary Parmentier bread, cut into 1/2-in. (1-cm) cubes
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
egg, lightly beaten
1 tsp
olive oil
5 mL
2 1/2 cups
sodium-reduced chicken broth
625 mL


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.


This recipe can also be made using a cast iron skillet.
If transporting for potluck, let cool after baking covered for 30 min. When needed, preheat oven to 350°F (180°C), reheat stuffing, covered, for 20 min., then uncover and bake about 8 min. until top is crispy and golden.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Canadian Potluck Side Dish

Nutritional Facts Per Serving

Nutrition Description:
1/12 of recipe
6 g
Saturated Fat:
1 g
18 g
2 g
20 mg
6 g
380 mg
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