Name: Savory Bacon And Mushroom Stuffing
Ingredients: 5 Slices Bacon, chopped; 2 Tbsp Olivelle Wild Mushroom & Sage Infused Olive Oil; 1 Yellow Onion, diced; 4 Stalks Celery, diced; 3 cups Mushrooms, diced; 1 Baguette (or favorite bread), day old, torn into 1” cubes; 1 Tbsp Olivelle Butcher’s Spice Blend, freshly ground; 1 Tbsp Olivelle Mediterranean Rosemary Rub; 3 Eggs; 2 cups Chicken Stock

Description

Prep Time: 15 Minutes

Cook Time: 60 Minutes

Ingredients

Scale

5 Slices Bacon, chopped
2 Tbsp Olivelle Wild Mushroom & Sage Infused Olive Oil
1 Yellow Onion, diced
4 Stalks Celery, diced
3 cups Mushrooms, diced
1 Baguette (or favorite bread), day old, torn into 1” cubes
1 Tbsp Olivelle Butcher’s Spice Blend, freshly ground
1 Tbsp Olivelle Mediterranean Rosemary Rub
3 Eggs
2 cups Chicken Stock

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Instructions

Preheat the oven to 350°F.
In a sauté pan over medium high heat, cook the bacon until browned.
Add the Wild Mushroom & Sage Infused Olive Oil, onion, celery, and mushrooms. Cook until softened, 6 to 7 minutes.
Turn the heat off and carefully fold in the baguette cubes until combined.
Season with Butcher’s Spice Blend and Mediterranean Rosemary Rub. Transfer to an 8” x 8” baking dish.
In a small bowl, whisk the eggs with the chicken stock. Pour over the bread mixture.
Cover and bake until golden and set, about 45 minutes. Serve immediately.

Notes

Recipe courtesy of olivelle.com.