Mushroom Stuffing with Bacon & Pine Nuts

Prep Time: 15 minutes
Total Time: 1 hour 20 minutes
Makes: 12

Ingredients

  1. 1 Rosemary Parmentier Bread, cut into 1/2-in. (1 cm) cubes
  2. 6 bacon slices, cut into 1/2-in. (1 cm) pieces
  3. 2 cups (500 mL) diced onion
  4. 1 pkg (170 g) sliced mushrooms
  5. 1/4 cup (60 mL) white wine
  6. 1 tsp (5 mL) fresh thyme
  7. 1/2 cup (125 mL) pine nuts, toasted
  8. 1/4 tsp ( 1 mL) black pepper
  9. 1 egg, lightly beaten
  10. 1 tsp (5 mL) olive oil
  11. 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.