Mushroom Bacon Stuffing
Description
This hearty Mushroom Bacon Stuffing is a comforting side dish that brings rich, savory flavors to any holiday table or weeknight dinner. The combination of crispy bacon, tender sauted mushrooms, and soft white bread creates a perfect textural balance. Infused with aromatic sage and marjoram, this stuffing offers a deep, earthy taste profile that pairs beautifully with roast chicken or turkey. Its simple to prepare using pantry staples, yet feels luxurious enough for special occasions. The egg binds the mixture perfectly, ensuring every bite is moist and flavorful. Whether served hot from the skillet or made ahead and reheated, this classic stuffing is a crowd-pleaser that delivers home-style warmth and satisfaction.Ingredients
Directions
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Cook bacon in a 12-inch skillet over medium heat until golden and crispy.
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Remove bacon to paper towels to drain, then crumble into a large bowl and set aside.
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Pour off all but 1/4 cup of bacon drippings from the skillet.
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Add butter to the skillet and melt over medium heat.
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Add mushrooms, celery, onion, sage, marjoram, and pepper to the skillet.
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Cook vegetables for 10 minutes, stirring occasionally, until tender.
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Remove skillet from heat and transfer vegetable mixture to the bowl with bacon.
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Add bread cubes to the bowl and toss well to combine with vegetables and bacon.
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Pour beaten egg over the stuffing mixture and toss gently to blend evenly.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 309.9kcal
- % Daily Value *
- Total Fat 24.6g38%
- Saturated Fat 8.1g41%
- Cholesterol 23.0mg8%
- Sodium 911.6mg38%
- Total Carbohydrate 2.0g1%
- Dietary Fiber 0.4g2%
- Sugars 1.0g
- Protein 19.7g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, use day-old firm white bread. If using fresh bread, cube it and let it sit out for an hour or toast lightly in the oven to dry it out.
This stuffing can be assembled ahead of time and refrigerated for up to 24 hours before cooking. If baking in a dish, cover with foil and bake at 350F (175C) for 30-40 minutes until heated through.
Substitute dried herbs with fresh sage and marjoram for a more vibrant flavor; use 1 tablespoon fresh herbs for every 1 teaspoon dried.
Ensure the stuffing is cooked thoroughly if containing raw egg, especially if serving to vulnerable populations. The residual heat from the vegetables usually cooks the egg sufficiently, but you can bake it to be sure.
