Ingredients for Sourdough, Wild Mushroom, and Bacon Dressing

• Unsalted butter, for the baking dish

• 575g sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 2875ml )

• 230g shiitake mushrooms, stemmed and coarsely chopped

• 230g oyster mushrooms, coarsely chopped

• 450g cremini mushrooms, thinly sliced

• 4 tablespoons canola oil

• Kosher salt and freshly ground black pepper

• 350g slab bacon, cut into 1/2-inch dice

• 1 large Spanish onion, finely diced

• 5 cloves garlic, finely chopped

• 950 to 1450ml chicken stock, homemade or store-bought, as needed

• 2 tablespoons finely chopped fresh sage

• 2 tablespoons finely chopped fresh thyme

• 1/2 cup chopped fresh flat-leaf parsley

• 2 large eggs

1. Preheat the oven to 177°C. Butter a 13 x 9 x 2-inch glass baking dish.

2. Spread the bread on a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Put the cubes into a very large bowl.

3. Raise the oven temperature to 191°C.

4. Combine the mushrooms in a large baking dish or rimmed baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 30 minutes.

5. While the mushrooms are roasting, heat the remaining 1 tablespoon oil in a large deep sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.

6. Pour off all but 2 tablespoons of the rendered fat in the sauté pan and return to the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock, the sage, thyme, and parsley and season with salt and pepper. Bring to a simmer.

7. Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.