Bacon, Thyme and Mushroom Stuffing
We’re now two steps removed from the original recipe I based last years stuffing recipe off of. I forgot how different the types of things you can get in New York are, but this is ‘same same but different’. Crispy salty meat, mushrooms, and herbs.
- 10 cooked American bacon strips, broken into pieces
- 1 big loaf of ciabatta, cut into half in cubes
- 1 cup of chicken stock
- 3 tablespoons chopped dried chanterelle mushrooms, soaked in the stock
- 2 cups chopped baby bella mushrooms
- 2 carrots, diced
- 2 celery sticks, diced
- 1 onion, diced
- 1/4 cup chopped thyme
- 2 sticks of butter
- Salt and pepper
Melt a stick of butter, and soften the onions in it. Add the carrots, celery, and baby bella mushrooms. Cook until soft and season with the thyme, salt and pepper. Melt in the other stick of butter, then add the bread and toss to coat. Pour over the stock with the dried mushrooms. Mix well, add the bacon, and stir through. Pop into a casserole dish, and bake for 20-30 minutes at 200C / 375F.