Bacon and mushroom stuffing for a 14-16 lb turkey
6 cups or so of cubed bread (a bag of the prepared stuff works great)
½ cup of melted butter
4 oz of bacon (about ¼ of a 1 lb package, sliced) cut into 1/4” pieces
2 medium onions, chopped (I may only use 1 to 1 1/2, as I’m not a huge onion fan)
6 cloves of garlic, minced
1 lb of fresh mushrooms, sliced thinly
Salt & pepper to taste
1 tsp Sage
1 tsp Thyme
Sauté the bacon until it’s about half way crisp. Add the onions and cook until they begin to become translucent. Add the mushrooms and garlic, and cook until they become soft.
Put the bread in a large bowl. Add the spices and stir it up. Add the bacon/onion/mushroom mixture, and stir well. If it seems too dry, add the melted butter, but the bacon fat may be enough.
Stuff the turkey appropriately (about 2/3 full). Any remaining stuffing can be put into a greased baking dish and baked separately.
Or, when stuffing the bird, wrap the stuffing in some cheese cloth before putting it in the bird. Remove the package from the bird about an hour before it’s done, and mix it with the remaining stuffing before putting it in the baking dish, and put it in the oven after the turkey is done cooking and while you’re making gravy. If it still seems a little dry you can add some stock or more butter to add some moisture. I prefer my stuffing on the drier/crispier side, and then cover it in gravy.