Bacon, Mushroom & Sage Stuffing
Culinary Genie
6 servings
20 minutes
1.15 hours
380
American
Side Dishes & Vegetables
This recipe can easily be adjusted to fit your dietary needs. Vegan, omit the bacon, use a bit of extra virgin olive oil and substitute in vegetable broth for the chicken. Featuring Culinary Genie Salt-Free Peppery Sage Seasoning Blend and Culinary Genie Salt-Free Garlic & Herb Seasoning Blend.
Ingredients
- ½ pound uncured reduced sodium bacon slices, chopped
- ¾ cup chopped onion
- ¾ cup chopped celery
- 1 (8 ounce) package sliced baby bella mushrooms
- 1 tablespoon Salt-Free Garlic & Herb Seasoning Blend
- 6 cups cubed and dried gluten-free bread* or bread of choice
- 1 tablespoon Salt-Free Peppery Sage Seasoning Blend
- 2 cups unsalted chicken bone broth or vegetable broth
Directions
- Preheat oven to 350°F. In large skillet over medium-high heat, sauté bacon until crisp; remove bacon to clean paper towels to drain. Remove all but 2 tablespoons bacon drippings from skillet.
- Add onions, celery, mushrooms and Salt-Free Garlic & Herb Seasoning Blend to skillet with bacon drippings. Sauté until celery is tender, about 5 minutes. Remove from heat.
- Stir in bacon, bread and Salt-Free Peppery Sage Seasoning Blend. Stir in broth. Transfer to a greased 2-quart baking dish.
- Bake 45 minutes or until crispy on top. Remove from oven and let rest 10-15 minutes before serving.