Bread Stuffing With Mushrooms And Bacon - cooking recipe

Ingredients

1 1/4 lbs sourdough bread, 1/2-inch cubes
12 slices bacon, 1/2-inch pieces
2 medium leeks, chopped
3 cups celery, chopped
8 ounces mushrooms, sliced
1 1/2 tablespoons dried sage
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups chicken broth
2 large eggs
1 1/2 teaspoons baking powder

Preparation

Preheat oven to 325\u00b0F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
Saute bacon in heavy skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain.
Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and saute until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and saute until tender, about 10 minutes.
Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.
Preheat oven to 350\u00b0F. Butter 13x9x2\" glass baking dish.
Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry.
Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.