Apple Bacon Stuffing with Mushrooms and Leeks

Ingredients

• Vegetable oil or cooking spray, for baking dish
• One 14- to 16-oz. loaf French bread
• ¾ lb. bacon, diced
• 1-¹/₃ cups chopped celery
• 1-¹/₃ cups sliced leeks
• 1-¹/₃ cups chopped apples
• ½ cup dried oyster mushrooms, rehydrated in hot water and coarsely chopped (strain and reserve the liquid)
• + 8 more ingredients
• • Ground black pepper
  • Kosher salt
  • 1-½ cups turkey or chicken broth, more as needed
  • 2 Tbs. chopped fresh thyme
  • ¼ cup melted unsalted butter or extra virgin olive oil
  • 2 large eggs, lightly beaten
  • ½ cup chopped fresh, flat-leaf parsley
  • 3 Tbs. chopped fresh sage

Tear or cut the bread into 3/4-inch pieces until you have 8 to 10 cups. If working a day ahead, lay the pieces out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the bread out on a rimmed baking sheet and bake in a 275° F oven, stirring every 10 minutes or s...

View full recipe at Fine Cooking