Parmesan Bacon Sourdough Mushroom Stuffing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
