Name: Sourdough, Wild Mushroom, and Bacon Dressing
Yield: Makes 8 servings
Ingredients: Unsalted butter, for the baking dish; 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups); 1/2 pound shiitake mushrooms, stemmed and coarsely chopped; 1/2 pound oyster mushrooms, coarsely chopped; 1 pound cremini mushrooms, thinly sliced; 4 tablespoons canola oil; Kosher salt and freshly ground black pepper; 3/4 pound slab bacon, cut into 1/2-inch dice; 1 large Spanish onion, finely diced; 5 cloves garlic, finely chopped; 4 to 6 cups chicken stock, homemade or store-bought, as needed; 2 tablespoons finely chopped fresh sage; 2 tablespoons finely chopped fresh thyme; 1/2 cup chopped fresh flat-leaf parsley; 2 large eggs

Sourdough, Wild Mushroom, and Bacon DressingBen Fink

I grew up calling any side dish of seasoned, moistened, and baked bread cubes "stuffing," 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 flavor while cooking off any excess liquid. Studded with salty bits of bacon and fresh herbs, this side dish is destined to become a favorite of your Thanksgiving—or any dinner—table.

Recipe notes

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