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Bacon, Mushroom & Sage Stuffing
Rated 5.0 stars by 1 users
Category
Side Dishes & Vegetables
Makes
6 servings
Active Time
20 minutes
Total Time
1 hour 15 minutes
Calories
380
Creator
Culinary Genie
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.
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 Garlic & Herb Seasoning Blend
-
6 cups cubed and dried gluten-free bread* or bread of choice
-
1 tablespoon 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 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 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.
Notes
Make Ahead: Prepare through step 3. Refrigerate, covered, up to overnight.
Notes:
- *We used 1 (14.1
ounce) package Schär Artisan Baker White Bread.
- To dry bread, cut into desired sized cubes. Place on baking
sheet and bake at 350°F 15-20 minutes or until dried.
Nutrition
Serving Size
1 serving
Calories 380,
Total Fat
15 g,
Saturated Fat
5 g,
Cholesterol
15 mg,
Sodium
710 mg,
Carbs
40 g,
Fiber
7 g,
Sugar
6 g,
Protein
19 g