Bacon Mushroom and Leek Stuffing

Even if you're not a fan of stuffing, I think you'll fall in love with this bacon mushroom and leek stuffing. A cross between strata and stuffing, this version has a crispy cheese crust and custard-like base that sets it apart.

Watch how to make this

Ingredients

• French loaf: Provides the base for the stuffing. It absorbs flavors and liquids while maintaining some texture. Using a crusty bread like French loaf helps ensure the stuffing doesn't become too soggy.
• Bacon: Adds a rich, salty flavor and crispy texture to the stuffing. It also provides fat that helps flavor the other ingredients as they cook.
• Leeks: Offer a mild, sweet onion flavor that's less pungent than regular onions.
• Mushrooms: Bring an earthy, umami flavor to the stuffing. They also add a meaty texture, making the dish more substantial. You can use a variety of mushrooms like cremini, button, shiitake, or oyster mushrooms. A mix of different types can add more depth of flavor.
• Thyme: Thyme is an aromatic herb that complements the other flavors in the stuffing. It adds a subtle, earthy note that pairs well with mushrooms and bacon.
• Sherry wine: Adds depth and complexity to the flavor profile. If you don't have sherry, you can use white wine.
• Half and half: Contributes richness and creaminess to the stuffing. It helps bind the ingredients together and keeps the stuffing moist.
• Eggs: Act as a binder, helping to hold the stuffing together. They also add richness and contribute to a custard-like texture in the finished dish.
• Gruyere: Adds a nutty, slightly sweet flavor to the stuffing. It melts well, creating pockets of gooey cheese throughout the dish. Fontina, gouda, or sharp cheddar would be good alternatives to gruyere.

Substitutions and variations

• Vegetarian: Omit the bacon or use vegetarian bacon and replace chicken stock with vegetable stock.
• Gluten-free: Use your favorite gluten-free French loaf.

Step-by-step instructions

Step 1: Prepare bread

Let's start by preparing the vessel of the stuffing, the bread. I used a French loaf because it's crusty bread with a soft interior - it's sturdy enough that it won't fall apart but can still absorb the flavors. You can also use sourdough if you prefer.

Cut the French loaf into 1-inch cubes, discarding the ends with thick crusts. Spread the bread cubes on a baking sheet and toast them in the oven for about 15-20 minutes, or until they are lightly browned. Once toasted, remove them from the oven and let them cool.

Step 2: Cook vegetables

While the bread is toasting, prepare the filling. In a large sauté pan over medium heat, add chopped bacon and cook until it is browned and crispy, stirring occasionally to prevent burning. If the heat is too high, the bacon can burn quickly, so it’s important to keep an eye on it and adjust the heat as necessary.

Once cooked, use a slotted spoon to remove the bacon from the pan and set it aside on a paper towel-lined plate to drain. We're going to use the rendered bacon fat to help flavor the vegetables.

In the same pan, add thinly sliced leeks and season them with salt and pepper. Sauté the leeks for about 8-10 minutes until they are softened and lightly browned.

Then, add thinly sliced mushrooms to the pan and continue cooking for another 8-10 minutes until they are softened as well. Next, stir in minced garlic and fresh thyme, cooking for an additional minute to release their aromas.

Pour in sherry wine and bring the mixture to a boil, allowing it to cook until all of the liquid has evaporated. Season this mixture with salt and pepper before removing it from heat. Stir in the reserved bacon and chopped parsley, letting it cool slightly.

Step 3: Make filling

In a large bowl, whisk together half and half, chicken stock, eggs, and one cup of shredded gruyere cheese until well combined. Add the cooled vegetable mixture along with the toasted bread cubes, stirring gently until everything is evenly mixed.

Let this mixture sit for about 30 minutes, allowing the bread to absorb the liquid.

Step 4: Bake

After resting, give the stuffing another stir and transfer it to the prepared baking dish. Sprinkle the remaining half cup of gruyere cheese on top.

Bake the bacon mushroom and leek stuffing in the preheated oven for about 40-45 minutes or until the stuffing is golden brown on top and feels set in the center when gently pressed. The edges should be crispy while the inside remains moist but not soggy.

Remove the stuffing from the oven and garnish with fresh thyme if desired.

One bite into this bacon mushroom and leek stuffing and I was sold. I immediately knew that I finally made a stuffing that I could enjoy not only on Thanksgiving but as a regular side dish. The crispy cheese crust with the bacon bits, sweet leeks, and loads of mushrooms transforms the dish into something else. It's truly delicious, trust me.

Make-ahead and storage tips

• Make-ahead: You can cook the bacon mushroom mixture and toast the bread the day before.
• Store: Leftover stuffing can be stored in an airtight container in the refrigerator for 3-4 days.

Frequently asked questions

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Recipe

Print Recipe

5 from 1 vote

Bacon Mushroom and Leek Stuffing

Total Time2 hours hrs

Course: Side Dish

Cuisine: American

Keyword: bread, holidays

Servings: 12

Author: Christine Ma

Ingredients

• 1 pound French loaf
• 6 strips bacon chopped
• 4 leeks thinly sliced
• salt and pepper
• 1 ½ pounds assorted mushrooms thinly sliced
• 3 cloves garlic minced
• 1 tablespoon fresh thyme
• ⅓ cup sherry wine
• ⅓ cup chopped parsley
• 1 ½ cups half and half
• ¾ cup chicken stock
• 3 large eggs
• 1 ½ cups shredded gruyere cheese divided

Instructions

• Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish with cooking spray or butter.
• Cut French loaf into 1-inch cubes, removing the ends of the loaves with thick crusts. Spread bread on a baking sheet and toast for 15-20 minutes or until lightly browned. Remove from oven and let cool.
• Meanwhile, prepare the vegetables. Heat a large saute pan over medium heat. Add bacon and cook until browned and crispy, stirring occasionally. Remove bacon with a slotted spoon and set aside.
• In the same pan, add the leeks. Season with salt and pepper and saute until softened and lightly browned, about 8-10 minutes. Add mushrooms and continue to cook until mushrooms are softened, anothere 8-10 minutes.
• Add garlic and thyme, stirring to combine. Add sherry and bring to a boil. Continue to cook until all of the liquid has evaporated. Season with salt and pepper and remove from heat. Add back bacon and parsley to vegetables, stirring to combine. Let cool slightly.
• In a large bowl, whisk together half and half, chicken stock, eggs, and 1 cup shredded gruyere cheese. Add vegetable mixture and toasted bread, stirring until well combined. Let sit for 30 minutes.
• Stir the filling once more and transfer to the prepared baking dish. Sprinkle remaining ½ cup gruyere on top and bake stuffing for 40-45 minutes or until golden brown. Remove from oven and serve.

Notes

I used shiitake, cremini, and button mushrooms for the assorted mushrooms.

You can toast the bread and make the vegetable bacon filling the day before. The following day, combine the cold filling with the bread and egg mixture. Continue with the recipe.