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Mushroom Stuffing with Bacon and Pine Nuts


One of the hallmark foods of Thanksgiving each year is the stuffing, and that’s why I’m excited to use this recipe for mushroom stuffing with bacon and pine nuts this year. Both bacon and pine nuts are very flavourful foods that are some of my favourites. I can’t wait to pour some gravy from the turkey on top of this, which I’m sure will make it absolutely indulgent.

For this stuffing recipe you don’t have to actually stuff the turkey at all. All you have to do is use a skillet and a baking pan in the oven. This makes it a great option to use for a potluck. Prepare most of it at home and pop it into the oven when you get there.

A stuffing recipe like this can be modified to make it your own too. Add in a spice or a herb that you love and see how it goes. I am thinking that I might try some cinnamon in there, and sage might be a good herb to try out sometime as well.


  • 1 Rosemary Parmentier Bread, cut into 1/2-in. cubes
  • 6 bacon slices, cut into 1/2-in pieces
  • 2 cups diced onion
  • 1 pkg sliced mushrooms
  • 1/4 cup white wine
  • 1 tsp fresh Thyme
  • 1/2 cup toasted pine nuts
  • 1/4 tsp black pepper
  • 1 egg, lightly beaten
  • 1 tsp olive oil
  • 2 1/2 cups chicken broth, 35% less sodium


At Home:

  1. Preheat oven to 350°F (180°C). Spread bread cubes on 2 rimmed baking sheets and bake until bread is almost dry, about 15 min. Let cool then transfer to a large bowl.
  2. In a large skillet, cook bacon over medium heat until crispy, about 12 min. Transfer to a paper towel–lined plate. Set aside. Drain fat from skillet, add onions and mushrooms and sauté over medium-high heat until tender, about 5 min. Add wine and cook until reduced by half, about 3 min. Add mixture to bowl of bread along with bacon, thyme, pine nuts, pepper and egg and mix well.
  3. Grease an 8 × 10-in. (20 × 25 cm) baking dish with olive oil. Add mixture to baking dish and pour broth overtop. Cover with foil and bake for 30 min. Let cool before transporting.

At the Potluck:

  1. Preheat oven to 350°F (180°C). Reheat stuffing, covered, for 20 min. Uncover and bake until top is crispy and golden, about 8 min.

This is a sponsored post in conjunction with Sobey’s.

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