Sourdough Stuffing with bacon and mushrooms

• 1 12 lbs sourdough bread, cut into 1/2 inch cubes (about 12 cups)
• 34 lb bacon, cut into 1/2 inch pieces
• 3 cups chopped leeks (about 2 medium size - use only the white and light green part)
• 3 cups chopped celery
• 1 lb mushroom, sliced (I use a mixture - shitake, cremini, button, portabella, oyster - whatever you can find)
• 1 12 tablespoons dried sage
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 34 teaspoon fresh ground black pepper
• 2 12 cups chicken broth
• 2 large eggs
• 1 12 teaspoons baking powder

1. Place bread cubes on 2 baking sheets.
2. Place in a 350 degree oven and bake until dry and crispy, stir once or twice.
3. This takes about 20 minutes.
4. Saute bacon pieces in a large skillet over medium heat until crisp.
5. Remove from pan and drain on paper towels.
6. Leave about 1/4 cup drippings in the pan and discard the rest.
7. Add the chopped leeks and celery and saute until tender, about 10 minutes.
8. Add the mushrooms, sage, thyme, salt and pepper and continue to saute 10 more minutes.
9. Mix mushroom mixture with bread cubes in a large bowl.
10. Add 2 cups of the broth.
11. You can prepare up to this point and refrigerate, covered for up to 2 days.
12. Preheat oven to 350.
13. Spray a 13 x 9 pan with cooking spray.
14. Beat eggs and baking powder in a small bowl.
15. Mix into stuffing mixture; add more broth if it seems too dry.
16. Place in prepared baking dish.
17. Bake until cooked through and golden brown.
18. This takes about 1 hour.
19. Serves 12.

bread, bacon, leeks, celery, mushroom, sage, thyme, salt, fresh ground black pepper, chicken broth, eggs, baking powder

Taken from www.food.com/recipe/sourdough-stuffing-with-bacon-and-mushrooms-78121 (may not work)