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Pretzel Bread Stuffing with Bacon, Leeks and Mushrooms

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Ingredients

Scale
  • 10 cups pretzel bread, cut into 1/2-inch cubes (about 12 oz)
  • 1 package (16 ounces) thick-cut hickory smoked bacon
  • 1 medium leek, trimmed, cut in half lengthwise, chopped
  • 2 medium stalks celery with leaves, chopped
  • 2 packages (8 ounces each) mushrooms, sliced
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon fine sea salt
  • Pinch freshly ground pepper
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 1 1/2 cups chicken broth

Instructions

  1. Heat oven to 200°F. Spread pretzel bread in a single layer on a large baking pan.  Bake 1 hour, or until the bread has dried out, stirring after 30 minutes. Remove bread; set aside. Turn oven temperature up to 350°F.
  2. In a large skillet, cook bacon over medium heat until crisp. Remove bacon from pan and place on paper towel-lined plate to cool. Break into 1-inch pieces. Drain off all but 2 tablespoons of the bacon grease.
  3. Add in the leeks, celery and mushrooms to the bacon grease over medium heat. Cook, stirring occasionally, until the mushrooms soften, about 6 to 8 minutes. Stir in the garlic and cook for 30 seconds, then turn off the heat. Season the mushrooms with the salt and pepper. In a large bowl, gently combine pretzel bread, bacon, mushroom and leek mixture and fresh herbs. Pour broth over top and toss gently to coat; spoon into a lightly greased 2-1/2 quart baking dish. Bake 45 to 55 minutes or until thoroughly heated and the top is crispy.

Nutrition

Find it online: https://www.bourbonandhoney.com/pretzel-bread-stuffing-bacon-leeks-mushrooms/