This bacon and mushroom stuffing is one of my favorites! It’s flavor packed and delicious and I can’t stop eating it when I make it! It’s perfect for Thanksgiving or any holiday meal or just as a side dish for Sunday dinner.
As a little girl I was obsessed with stuffing, I should also clarify that I still am, that stuffing loving little girl in me never changed. ha ha. Thanksgiving was my favorite holiday growing up, go figure. Because we got to spend an entire day with out cousins. We used to rent a church and we could play there all day and it was magical. I also loved the food and of all the amazing food, stuffing was my very favorite thing!
This stuffing is filled with delicious herbs, mushrooms and bacon! I mean honestly you can’t go wrong with that combo.
I love to buy a baguette of bread and let it sit out for a day or two so it dries out, then I slice it into cubes and use it for my stuffing. I love how the crust holds up to the liquid and it really gives stuffing a great texture and taste. However, pre-sliced stuffing pieces are so easy to use so you can definitely use those too or whatever your favorite bread is to use for stuffing.
What you need to make bacon and mushroom stuffing:
Serves 6
- 1 white onion or ~1 1/2 cups – diced
- 2 stalks celery or ~1 cup – – diced
- 4 cups baby Bella or white mushrooms – sliced
- 6 tablespoons salted butter
- 2 tablespoons olive oil or bacon grease
- 1 pound bacon
- 1 teaspoon ground or rubbed sage
- 1 teaspoon salt
- 28 ounces chicken broth
- 1/4 teaspoon black pepper
- 1 teaspoon Italian herbs
- dash cayenne pepper
- 8 cups dried bread pieces
- 1/2 cup dried cranberries – optional
Instructions
- Preheat oven to 375 F.
- Cook bacon and set aside, save the bacon grease.
- In a large pan, add onion, celery, baby Bella mushrooms, butter and bacon grease or olive oil.
- Sauté mixture until onions soften.
- Add bacon, sage, salt, chicken broth, black pepper, Italian herbs and cayenne pepper to a pot and bring to a boil.
- Boil for 2-3 minutes.
- Add bread crumbs and cranberries (if adding them) mix around.
- Add to a cookie sheet for a drier stuffing or a casserole dish if you want a wetter stuffing.
- Bake for 30 minutes.
- Enjoy!
Here are a few other recipes you may love:
- Stove Top Stuffing RECIPE HERE
- Air Fryer Poutine RECIPE HERE
- Cranberry Jalapeno Jam RECIPE HERE
- Honey Sriracha Roasted Carrots RECIPE HERE
- Sweet Sweet Potatoes RECIPE HERE
- Smoked Prime Rib RECIPE HERE
- Smoked Turkey Compound Butter RECIPE HERE
Bacon and mushroom stuffing
Ingredients
- 1 white onion or ~1 1/2 cups – diced
- 2 stalks celery or ~1 cup – – diced
- 4 cups baby Bella or white mushrooms – sliced
- 6 tablespoons salted butter
- 2 tablespoons olive oil or bacon grease
- 1 pound bacon
- 1 teaspoon ground or rubbed sage
- 1 teaspoon salt
- 28 ounces chicken broth
- 1/4 teaspoon black pepper
- 1 teaspoon Italian herbs
- dash cayenne pepper
- 8 cups dried bread pieces
- 1/2 cup dried cranberries – optional
Instructions
- Preheat oven to 375 F.
- Cook bacon and set aside, save the bacon grease.
- In a large pan, add onion, celery, baby Bella mushrooms, butter and bacon grease or olive oil.
- Sauté mixture until onions soften.
- Add bacon, sage, salt, chicken broth, black pepper, Italian herbs and cayenne pepper to a pot and bring to a boil.
- Boil for 2-3 minutes.
- Add bread crumbs and cranberries (if adding them) mix around.
- Add to a cookie sheet for a drier stuffing or a casserole dish if you want a wetter stuffing.
- Bake for 30 minutes.
- Enjoy!