Parmesan Bacon Sourdough Mushroom Stuffing

ambitiouskitchen.com

Cali B.

1 pound sourdough, cut into ½ inch cubes

10 ounces bacon

2 tablespoons butter (or can sub olive oil)

3 garlic cloves, minced

1 tablespoon fresh thyme leaves

2 tablespoons fresh chopped sage

16 oz baby bella mushrooms, sliced

1 large white onion, chopped

3 stalks celery, diced

½ teaspoon salt

Freshly ground black pepper

2 eggs, lightly beaten

1 cup vegetarian or chicken broth (plus another ½ cup if you like a very moist stuffing)

½ cup grated parmesan

½ cup chopped pecans

1 tablespoon butter, diced into small pieces (or olive oil)

subheading: Topping:

2 tablespoons parmesan, for topping

Directions at ambitiouskitchen.com

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