Description
Parmesan Bacon Sourdough Mushroom Stuffing is a savory delight that combines crispy bacon, earthy mushrooms, and tangy Parmesan cheese, all enveloped in hearty sourdough bread. This crowd-pleaser is not only perfect for Thanksgiving but also elevates any gathering with its rich flavors and delightful aroma. Whether served as a side dish or stuffing for turkey, this comforting recipe will leave your guests raving long after the meal is over.
Ingredients
Scale
- 4 cups stale sourdough bread, cubed
- 8 slices thick-cut bacon, chopped
- 2 cups diced mushrooms (cremini or shiitake)
- 1 cup freshly grated Parmesan cheese
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tsp fresh thyme
- 1 tsp fresh parsley
Instructions
- Preheat your oven to 375°F (190°C). Cube the stale sourdough and set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, keeping the grease in the pan.
- Sauté the onion and mushrooms in the bacon fat until softened and caramelized (about 5 minutes).
- Add minced garlic, thyme, and parsley; cook for another minute until fragrant.
- In a large bowl, mix sautéed ingredients with sourdough cubes, crumbled bacon, and Parmesan cheese. Gradually pour in chicken broth while mixing gently.
- Transfer to a greased baking dish, cover with foil, and bake for 20 minutes. Remove foil and bake an additional 10 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg