Mushroom Stuffing with Bacon & Pine Nuts

Prep time: 15min
Total time: 80min
Serves: 12
1
rosemary Parmentier bread, cut into 1/2-in. (1-cm) cubes
0
6
bacon slices, cut into 1/2-in. (1 cm) pieces
0
2 cups
diced onion
500 mL
1 pkg
sliced mushrooms
170 g
1/4 cup
white wine
60 mL
1 tsp
fresh thyme
5 mL
1/2 cup
pine nuts, toasted
125 mL
1/4 tsp
black pepper
1 mL
1
egg, lightly beaten
0
1 tsp
olive oil
5 mL
2 1/2 cups
sodium-reduced chicken broth
625 mL
1/12 of recipe
calories
150
fat
6 g
saturated fat
1 g
carbs
18 g
protein
6 g
cholestrol
20 mg
fibre
2 g
sodium
380 mg

Directions

  1. Preheat oven to 350°F (180°C). Spread bread cubes on 2 rimmed baking sheets and bake until bread is almost dry, about 15 min. Let cool then transfer to a large bowl.

  2. In a large skillet, cook bacon over medium heat until crispy, about 12 min. Transfer to a paper towel–lined plate. Set aside. Drain fat from skillet, add onions and mushrooms and sauté over medium-high heat until tender, about 5 min. Add wine and cook until reduced by half, about 3 min. Add mixture to bowl of bread along with bacon, thyme, pine nuts, pepper and egg and mix well.

  3. Grease an 8 × 10-in. (20 × 25 cm) baking dish with olive oil. Add mixture to baking dish and pour broth overtop. Cover with foil and bake for 30 min. Remove foil and continue baking for 8 min. or until top is crispy and golden.