Apple Bacon Stuffing with Mushrooms and Leeks

Apple Bacon Stuffing with Mushrooms and Leeks
Photo by Scott Phillips


  • 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)
  • 2 Tbs. chopped fresh thyme
  • 2 large eggs, lightly beaten
  • ½ cup chopped fresh, flat-leaf parsley
  • Ground black pepper
  • + 8 more ingredients
    • 1-1/3 cups chopped celery
    • 1-½ cups turkey or chicken broth, more as needed
    • ¼ cup melted unsalted butter or extra virgin olive oil
    • Vegetable oil or cooking spray, for baking dish
    • Kosher salt
    • 3 Tbs. chopped fresh sage
    • One 14- to 16-oz. loaf French bread
    • ¾ lb. bacon, diced

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


Best Wine Deals

See More Deals

Snooth Media Network