Mushroom Bacon Sourdough Dressing

Mushroom Bacon Sourdough Dressing

12 c. sourdough bread cubes

1 pound mushrooms, diced
1/4 c. canola oil
3/4 pound bacon, diced
1 large onion, finely diced
5 cloves garlic, finely chopped
3 c. chicken stock
2 tsp. dried sage
2 T. finely chopped fresh thyme
1/2 c. chopped fresh flat-leaf parsley
2 eggs, lightly beaten
Butter for baking dish
Salt and freshly ground pepper

Preheat the oven to 350 degrees. Spread the bread cubes in an even layer on a large baking sheet. Bake until lightly browned, stirring occasionally, about 12 minutes. Allow to cool then transfer to a very large bowl.
Increase the oven temperature to 375 degrees. Combine the mushrooms on a baking sheet with 3 T. canola oil and season with salt and pepper. Roast in the oven until soft and golden brown, stirring occasionally, about 25 minutes.
Meanwhile, heat the remaining 1 T. oil in a large saute pan over medium heat. Add the bacon and cook stirring occasionally, until the fat has rendered. Remove with a slotted spoon to a paper towel-lined plate. Pour off all but 2 T. of the fat from the pan and place it back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute. Add 3 c. chicken stock, sage, thyme and parsley, season with salt and pepper and bring to a simmer.
Add the mushrooms to the bowl with the bread then add the stock mixture, the bacon and the eggs. Season with salt and pepper and stir until combined.
Butter a 9" x 13" baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and serve.