Preheat oven to 325F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to GIANT bowl.
Sauté bacon in large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
Beat eggs and baking powder in small bowl to blend. Mix eggs & 2 cups broth into stuffing, add more broth if stuffing is dry.
Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. To keep warm, COVER WITH FOIL to retain moisture and place in low temp oven while other dishes finish.
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|Serving Size: 1 Serving (452g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 131 (40%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 20.9mg||6 %|
|Sodium 2717.6mg||94 %|
|Potassium 489mg||13 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 35.6g|
|Protein 13g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 326
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