yields twelve servings
8 oz thickly sliced bacon
1/4 cup butter
2 onions, sliced
8 cups sliced mushrooms (shiitake, cremini, white or oyster), about 1-1/2 lb
4 cloves garlic, sliced
2 tablespoons chopped fresh rosemary
8 cups cubed (1/2 inch/1 cm) day-old sourdough bread
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup chopped fresh parsley
1 tablespoon grated lemon rind
1 cup chicken stock
3 tablespoons turkey pan juices
Grease two 8- x 4-inch (1.5 L) loaf pans; set aside.
Cut bacon crosswise into strips. In large skillet, fry bacon over medium-high heat until crispy, about 5 minutes. Remove with slotted spoon to paper towel to drain; transfer to large bowl.
Drain off all but 2 tbsp (25 mL) fat from pan. Melt butter in pan; fry onions, mushrooms, garlic and rosemary until golden, 10 minutes. Add to bacon. Add bread, tomatoes, parsley and lemon rind to bowl; pour in stock and mix well. Scrape into prepared baking dishes; cover with foil.
Bake in 325°F (160°C) oven, basting every 20 minutes with 1 tbsp (15 mL) of the turkey pan juices, until golden, about 1 hour. Uncover and bake until browned, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 12 hours. Remove from pans and cut each into 6 slices; return to pans, cover and reheat during last hour of turkey roasting, basting every 20 minutes with 1/4 cup/50 mL of the pan juices and removing foil for last 20 minutes.) With sharp knife, slice each loaf into 6 slices.
bacon recipe courtesy of: Canadian Living Test Kitchen, Transcontinental Publications Inc., 25 Sheppard Avenue West, Suite 100, Toronto, ON M2N 6S7