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Bacon, Mushroom & Sage Stuffing

Culinary Genie

Makes

6 servings

Active Time

20 minutes

Total Time

1.15 hours

Calories

380

Cuisine

American

Category

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.

Bacon, Mushroom & Sage Stuffing

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

  1. 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.

  2. 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.

  3. Stir in bacon, bread and Salt-Free Peppery Sage Seasoning Blend. Stir in broth. Transfer to a greased 2-quart baking dish.

  4. Bake 45 minutes or until crispy on top. Remove from oven and let rest 10-15 minutes before serving.

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