Parmesan Bacon Sourdough Mushroom Stuffing Recipe

Introduction

This Parmesan Bacon Sourdough Mushroom Stuffing is a flavorful twist on a classic holiday side. Toasted sourdough cubes combine with savory bacon, earthy mushrooms, and fresh herbs for a moist and delicious dish that complements any festive meal.

Ingredients

• 1 pound sourdough, cut into 1/2 inch cubes
• 10 ounces bacon
• 2 tablespoons butter (or olive oil)
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh chopped sage
• 16 ounces baby bella mushrooms, sliced
• 1 large white onion, chopped
• 3 stalks celery, diced
• ½ teaspoon salt
• Freshly ground black pepper
• 2 eggs, lightly beaten
• 1 cup vegetarian or chicken broth (plus another ½ cup if you like a very moist stuffing)
• ½ cup grated parmesan
• ½ cup chopped pecans
• 1 tablespoon butter, diced into small pieces (or olive oil)
• Topping: 2 tablespoons parmesan

Instructions

1. Step 1: Preheat the oven to 375 degrees F. Cut the sourdough into 1/2 inch cubes and spread them on a baking sheet. Lightly drizzle with olive oil or spray with nonstick cooking spray. Bake for 10 minutes to dry out and toast the bread.
2. Step 2: While the bread is toasting, cook the bacon in a large skillet over medium heat until crispy and golden brown, lowering the heat if it starts to smoke. Drain excess grease with paper towels and chop bacon into bite-sized pieces.
3. Step 3: In the same or a clean skillet, melt 2 tablespoons of butter over medium heat. Add garlic, thyme, sage, and sliced mushrooms, sautéing until mushrooms have cooked down and begun to brown.
4. Step 4: Add chopped onion, diced celery, salt, and pepper to the skillet. Cook for another 3 to 5 minutes until the onion softens.
5. Step 5: Transfer the vegetable mixture to a large bowl. Add toasted sourdough cubes, beaten eggs, broth, chopped bacon, grated parmesan, and chopped pecans. Gently toss to combine and moisten the bread evenly. Add extra broth if a moister stuffing is desired.
6. Step 6: To bake separately, grease a 12×8 inch or 2-quart baking dish. Spoon the stuffing into the dish and dot the top with the diced butter or drizzle with olive oil. Sprinkle with 2 tablespoons parmesan on top. Cover with foil and bake at 375 degrees F for 30 minutes.
7. Step 7: Remove the foil and continue baking for an additional 20 to 30 minutes, until the top is golden brown. Serve warm. (Alternatively, stuff inside a turkey cavity before roasting.)

Tips & Variations

• For a vegetarian version, omit bacon and use vegetable broth. Add extra mushrooms or toasted nuts for flavor and texture.
• Toast the pecans beforehand to enhance their nutty flavor.
• If you prefer a crisper top, uncover the stuffing for the last 10 minutes of baking.
• Fresh herbs lend the best flavor, but dried thyme and sage can be substituted—use 1 teaspoon each if dried.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350 degrees F oven until heated through, about 15-20 minutes. You can also freeze the stuffing for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing ahead of time?

Yes, you can prepare the stuffing mixture a day ahead. Store it covered in the refrigerator and bake it just before serving.

Is it safe to stuff a turkey with this stuffing?

Yes, but ensure the stuffing reaches an internal temperature of 165 degrees F to be safe. Alternatively, bake the stuffing separately to avoid uncertainty.

Parmesan Bacon Sourdough Mushroom Stuffing Recipe

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This Parmesan Bacon Sourdough Mushroom Stuffing is a savory, flavorful side dish perfect for holiday meals or comforting family dinners. It combines crispy bacon, earthy baby bella mushrooms, fresh herbs, and toasted sourdough cubes with a rich blend of parmesan cheese and pecans, creating a deliciously moist and textured stuffing baked to golden perfection.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 10 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread and Toppings

• 1 pound sourdough, cut into 1/2 inch cubes
• 2 tablespoons nonstick cooking spray or olive oil (for toasting bread)
• 2 tablespoons parmesan, for topping
• 1 tablespoon butter, diced into small pieces (or olive oil for dotting the top)

Bacon and Vegetables

• 10 ounces bacon
• 2 tablespoons butter (or can substitute olive oil)
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh chopped sage
• 16 oz baby bella mushrooms, sliced
• 1 large white onion, chopped
• 3 stalks celery, diced
• ½ teaspoon salt
• Freshly ground black pepper, to taste

Other Ingredients

• 2 eggs, lightly beaten
• 1 cup vegetarian or chicken broth (plus another 1/2 cup if a very moist stuffing is desired)
• ½ cup grated parmesan
• ½ cup chopped pecans

Instructions

1. Toast the bread cubes: Preheat the oven to 375°F. Spread the sourdough cubes on a baking sheet, spray the tops lightly with nonstick cooking spray or drizzle olive oil, and bake for 10 minutes to dry out and toast the bread.
2. Cook the bacon: Heat a large skillet or pan over medium heat. Add the bacon and cook until crispy and golden brown on both sides, adjusting heat to medium-low if the pan begins to smoke. Remove bacon, blot with paper towels, and chop into bite-sized pieces.
3. Sauté vegetables and mushrooms: In the same or a clean large skillet over medium heat, add butter and let it melt. Add minced garlic, fresh thyme, chopped sage, and sliced mushrooms. Sauté until mushrooms reduce and start turning golden brown. Then add chopped onion, celery, salt, and freshly ground black pepper. Cook for another 3-5 minutes until the onion softens.
4. Combine stuffing ingredients: Transfer the cooked vegetable and mushroom mixture to a large bowl. Add the toasted sourdough cubes, beaten eggs, broth, chopped bacon, grated parmesan, and chopped pecans. Gently toss everything together to evenly moisten the bread mixture.
5. Prepare for baking or stuffing the turkey: If stuffing a turkey, fill the cavity with the prepared stuffing mixture. Otherwise, transfer the stuffing to a greased 12×8 inch or 2-quart baking dish. Dot the top with butter pieces or drizzle olive oil and sprinkle with additional parmesan cheese.
6. Bake the stuffing: Cover the baking dish with foil and bake in the preheated oven at 375°F for 30 minutes. Remove the foil and continue baking for an additional 20-30 minutes until the top is golden brown and crisp. Serve warm and enjoy!

Notes

• For a moister stuffing, add an additional ½ cup of broth.
• Can be prepared in advance and refrigerated before baking.
• Substitute butter with olive oil to keep it dairy-free.
• Use vegetarian broth to keep the dish suitable for vegetarians.
• Ensure stuffing reaches an internal temperature of 165°F if cooking inside the turkey for safety.
• Chopped pecans add a nice crunch but can be omitted or replaced with other nuts.

Keywords: parmesan stuffing, bacon stuffing, sourdough mushroom stuffing, holiday side dish, baked stuffing, mushroom bacon side, Thanksgiving stuffing