1 loaf challah
8 ounces bacon
2 leeks, white and light green parts halved lengthwise and sliced into half moons
2 stalks celery, diced
2 tablespoons white wine
2 tablespoons chopped parsley
pinch dried thyme
pinch dried rosemary
8 ounces maitake mushrooms (also known as hen of the woods)
2 to 3 cups chicken stock, preferably homemade
3 tablespoons butter
Several hours ahead of time, or even the night before, slice the
challah. Place in a single layer on a baking sheet and let dry at room
temperature, turning occasionally. You want it to get stale.
Preheat the oven to 400°F. Take out two big frying pans. Set one over
medium high heat and add the bacon. Cook until crisp, turning once,
then remove to a paper towel-lined plate and set aside. Lower the heat
to medium, then add the leeks and celery and cook, stirring
occasionally, until softened, about 15 minutes. Add the white wine and
cook until reduced, then throw in the parsley, rosemary, thyme, and a
1/2 teaspoon of salt and remove from the heat.
Meanwhile, set the second pan over high heat. When hot, film with oil
and add half of the maitakes, breaking them up as you go. Don’t stir
until the bottoms get crisp, 3 to 4 minutes, then continue to cook,
stirring occasionally, until the mushrooms have shrunk considerably, are
quite browned, and smell amazing. Salt well. Transfer to a large bowl,
then add a little moil oil to the pan and cook the second half of the
maitakes the same way. Salt again, then add to the bowl.
When it’s done, put the leek and celery mixture in the big bowl too.
Cut the stale challah into cubes, and add that too. Break the bacon up
into small pieces, and put them in the bowl. Toss to evenly distribute
bread, bacon, mushrooms, and leeks, and try to get a bite that has some
of each thing, so you can taste for salt, adding more if needed. Scrape
into a 9-by-13 casserole pan, and pour 2 cups of stock over the top,
then scatter small pieces of butter across the surface. Cover tightly
with foil. Bake for 30 minutes, then uncover the dressing. If it seems
dry, add some more of the remaining stock. Return to the oven and bake
another 30 minutes, until the top is crispy and brown.
bacon recipe source: Cara, Big Girls Small Kitchen (@BGSK), November 20, 2014