Mushroom Bacon Suffing
Make approximatively 5 cups (dairy, egg, peanuts, sesame and tree nuts free)
Katheryn Yarris, the author, suggests that if gluten, soy and yeast free bread is used, then this recipe would be free of those, as well, but that is not necessarily part of it. This recipe has become the author family's favorite holiday stuffing recipe, even for those of us who are not allergic!
Ingredients
7 slices bacon, diced
1 teaspoon extra-virgin olive oil, plus extra for the baking dish
½ cup diced onion
½ cup diced celery
4 cloves garlic, minced
4 ounces mushrooms, diced
1 tablespoon Herbes de Provence
2 tablespoons fresh parsley or 1 tablespoon dried parsley
1 teaspoon salt
1 cup low-sodium beef broth
4 cups ½-inch very stale bread cubes
Preheat the oven to 400°F. Lightly oil a 2-quart shallow baking dish and set aside.
1. Heat a large sauté pan on high, and then add the bacon; reduce to medium-high. Cook the bacon for approximately 7 minutes, or until crispy. Remove the bacon to a plate covered with a double layer of paper towels. Drain fat from pan, reserving 1tablespoon grease.
2. Add the 1 tablespoon bacon grease and 1 teaspoon olive oil back to pan, and then add the onion, celery, garlic, and mushrooms. Sauté the vegetables for approximately 3 minutes, or until tender, stirring occasionally so the garlic does not burn.
3. Add the bacon, Herbes de Provence, parsley, and salt; sauté for 2 minutes. Add the bread cubes and beef broth; stir to combine. Pour into prepared baking dish. Cover with foil and place in oven. Bake for 20 minutes, or until stuffing reaches 160°F.
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