Sourdough, Wild Mushroom and Bacon Dressing

Sourdough, Wild Mushroom and Bacon Dressing

  • Prep Time: 30 minutes
  • Cook Time: 95 minutes
  • Servings: 8

“I grew up calling any side dish of seasoned, moistened and baked bread cubes ‘stuffing,’” says Chef Bobby Flay, “but I’ve been corrected enough times to have changed my ways: If it goes inside the turkey or chicken, it’s stuffing. If it’s cooked in a dish of its very own, it’s officially dressing. As it so happens, I like to serve this side with more than just poultry, and I especially love the browned crust, so dressing it is! Two other key factors in delivering dynamic texture are to toast the cubes of tangy sourdough bread first and to use a combination of thinly sliced and coarsely chopped mushrooms. Roasting the mushrooms before mixing with the other ingredients heightens their deep earthy flavour while cooking off any excess liquid. Studded with salty bits of bacon and fresh herbs, this side dish is destined to become a favourite of your Thanksgiving—or any dinner—table.”


  • Unsalted butter for the baking dish
  • 1 1/4 lb. (625 g) sourdough bread, crusts trimmed, bread cut into 1/2-inch (12-mm) cubes (about 12 cups)
  • 1/2 lb. (250 g) shiitake mushrooms, stemmed and coarsely chopped
  • 1/2 lb. (250 g) oyster mushrooms, coarsely chopped
  • 1 lb. (500 g) cremini mushrooms, thinly sliced
  • 4 Tbs. (2 fl. oz./60 ml) canola oil
  • Kosher salt and freshly ground pepper
  • 3/4 lb. (375 g) slab bacon, cut into 1/2-inch (12-mm) dice
  • 1 large Spanish onion, finely diced
  • 5 garlic cloves, finely chopped
  • 4 to 6 cups (32 to 48 fl. oz./1 to 1.5 l) chicken broth, as needed
  • 1/2 cup (3/4 oz./20 g) chopped fresh flat-leaf parsley
  • 2 Tbs. finely chopped fresh sage
  • 2 Tbs. finely chopped fresh thyme
  • 2 eggs


  • Preheat an oven to 350°F (180°C). Butter a 13-by-9-by-2-inch (33-by-23-by-5-cm) baking dish.
  • Spread the bread in an even layer on a large baking sheet (or 2 smaller baking sheets). Bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Transfer the cubes to a very large bowl.
  • Increase the oven temperature to 375°F (190°C).
  • In a large baking dish or on a rimmed baking sheet, combine the mushrooms with 3 Tbs. of the oil and toss to coat. Season with salt and pepper. Roast, stirring several times, until soft and golden brown, about 30 minutes.
  • While the mushrooms are roasting, in a large, deep sauté pan over medium heat, warm the remaining 1 Tbs. oil. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
  • Pour off all but 2 Tbs. of the rendered fat in the sauté pan. Set the pan over high heat, add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add 3 cups (24 fl. oz./750 ml) of the stock, the parsley, sage and thyme and season with salt and pepper. Bring to a simmer.
  • Add the roasted mushrooms and bacon to the bowl with the bread. In a small bowl, whisk the eggs and then whisk in a few Tbs. of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper and stir to combine. The dressing should be very wet; add more stock as needed.
  • Scrape the bread mixture into the prepared baking dish. Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes more. Remove from the oven and let cool for 10 minutes before serving. Serves 8.
  • Adapted from Bobby Flay’s Bar Americain Cookbook by Bobby Flay (Clarkson Potter, 2011)

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