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Sourdough, Wild Mushroom, and Bacon Dressing Recipe

Sourdough, Wild Mushroom, and Bacon Dressing

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Average Rating:

Total Reviews: 13

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  • on November 25, 2012

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    Amazing!! Left the mushrooms relatively large so ultra-picky son could remove them, used extremely lean bacon, and formed into fist-sized balls, placed in muffin tins and baked for 30 at 375. This is the new Thanksgiving stuffing recipe, try it, you won't be disappointed!

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  • on November 24, 2012

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    The best stuffing I have ever made --tho the recipe doesn't tell one when to incorporate the crispy bacon pieces (but we figured it out. YUM!

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  • on November 22, 2012

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    Made this for Thanksgiving dinner tonight and everyone raved it was the best stuffing they ever had. I agreed! I was slightly nervous about the amount of bread cubes that a 24 oz sourdough boule made, and contemplated making a double recipe but after I made it like the recipe (with the addition of one diced carrot and two diced celery stalks, like in the video & adding the bacon in at the end it made a 9x13x2 casserole dish that was almost overly full. Also used the full amount of chicken broth, and SOO juicy! I've tried many stuffing recipes and I will definitely be using this one again and again.

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  • on November 02, 2012

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    This stuffing was devoured last Thanksgiving, so I'm making it again. Delicious and different without being strange, and compliments turkey perfectly. Only changes I made was to use 3 eggs instead of 2 (a little richer and used my turkey broth made from the neck and giblets. Also wonderful with any good country-style bread, if you don't care for sourdough.

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  • on February 03, 2012

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    This was the surprise hit of Thanksgiving. Even my Mom, who is so-so on mushrooms, loved it. It was a touch dry and I was going to add liquid...my Mom dumped in some bacon drippings...Yep, horrible for you, but was oh-so-tasty for a Thanksgiving indulgence.

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  • on December 23, 2011

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    Fabulous stuffing! Was told that this was the best stuffing my guests had ever had! I would recommend roughly chopping the mushrooms so that way you get more mushroom flavor and texture in every bite.

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  • on December 12, 2010

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    This is new Thanksgiving staple at our house! Very tasty and very easy to make! I also added the bacon back in at the end . I omitted the parsley as I really do not enjoy that flavor. We liked it so much, we made it a second time and turned a friend from a dressing "hater" to a lover! The first time I made it I rehydrated a mix of dried wild mushrooms, the second time I used portabella, chanterelle and oyster mushrooms. Both ways it tasted wonderful! Thank you for a great dish!

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  • on November 29, 2010

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    We loved the flavors in this dressing. I did put the bacon back in at the end but otherwise followed the directions. I will be making this many times. Thank you Bobby!

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  • on November 28, 2010

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    This is hands down the best dressing recipe I have ever made. My son who is vegetarian loved it. I did take out the bacon because of his vegetarian nature, and it was still filled with all of the flavors of the onion, bread and mushrooms. I couldn't find a "Sorelle". I don't really even know what it is. I assumed it was some sort of mushroom. Either way...it was a great dish. I would suggest to those who like their dressing moist to omit the baking part afterwards. Oh...and as others have noticed... the recipe didn't add the bacon back in. I did. It just made sense.

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  • on November 26, 2010

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    My guests liked this one more than i did. i felt it needed more mushrooms--the recipe didn't say when to add the bacon back so i did at the end. Felt a bit heavy on the parsley flavor. The recipe says to take off the crust but he didn't on TV. He added carrots and celery and that wasn't listed in his recipe.

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