Ingredients
3 tablespoon Extra-virgin olive oil
1/4 pound 1/4 lb. (125 g) bacon, cut into 1-inch (2.5-cm) pieces
1 1/2 lb. (750 g) pound Assorted wild mushrooms, stemmed and sliced
to taste pinches Kosher salt and freshly ground pepper
3 pieces Large Leeks, white and pale green parts, thinly sliced
3 stalks Celery stalks, diced
1 package Williams Sonoma Sourdough stuffing
3.5 cups Chicken or turkey stock, warmed 3 to 4 cups (750 ml to 1 l)
Preparation
Preheat an oven to 375°F (190°C). Generously butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a large sauté pan, arrange the bacon in a single layer. Place the pan over medium-high heat and cook the bacon, turning occasionally, until it is browned but not crispy, about 5 minutes. Transfer the bacon to a paper towel–lined plate to drain. Pour the bacon fat from the pan into a heatproof measuring cup.
Return 1 Tbs. of the fat to the same pan and reserve the rest. Reduce the heat to medium and add 1 Tbs. of the olive oil to the pan. Add the mushrooms and sauté until tender and lightly browned, about 6 minutes. Season with salt and pepper and transfer the mushroom mixture to a bowl. In the same pan over medium heat, warm another 1 Tbs. of the reserved bacon fat and the remaining 2 Tbs. olive oil. Add the leeks and celery and sauté until the vegetables are soft and translucent, 8 to 10 minutes. Season with salt and pepper.
Transfer the leek and celery mixture to a very large bowl. Add the sourdough stuffing and stir until well combined. Add the stock 1/2 cup (125 ml) at a time, tossing the mixture constantly, making sure the stock is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not soggy. You may not need all of the stock. Add the mushrooms and bacon and toss gently until well combined.
