12 cups sourdough bread 12 slices bacon, cut up 2 leeks green parts only 3 stalks celery minus fat ends 1 lb. Mushroom buttons 1 ½ tsp. sage leaves 2 tsp. Dried thyme 1 tsp. Salt ¾ tsp. Pepper 2 ½ cups low-salt chicken broth 2 large eggs 1 ½ tsp. Baking powder
Bake cubed bread at 325º for 25 minutes, transfer to large bowl. Preheat oven to 350º and lightly butter a 10in. x 13in. Pyrex dish. Sauté bacon in big pan until medium crisp. Drain, reserving ¼ cup of fat. Add chopped leeks, chopped celery, whole mushrooms and spices to the reserved fat and cook for 10 minutes. Pour mixture over bread cubes with bacon and chicken broth. Beat eggs and baking powder; add to stuffing mixing well. If stuffing is too dry then add more broth. Bake for one hour.
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