Leek, Mushroom and Bacon Stuffing with Tarragon

Name: Leek, Mushroom and Bacon Stuffing with Tarragon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams bacon slices, cut into 1/2-inch pieces; 680 grams sliced buttermilk bread, crust trimmed, bread cut into 1/2-inch cubes (about 11 cups); 680 grams button mushrooms, coarsely chopped; 946 milliliters coarsely chopped celery; 2 larges eggs, beaten to blend; 3 Tbsps chopped fresh tarragon or 1 1/2 tablespoons dried; 2 liters chopped leeks (white and pale green parts only); 12 servings canned low-salt chicken broth; 340 grams shiitake mushrooms, stemmed, caps coarsely chopped

Leek, Mushroom and Bacon Stuffing with Tarragon is a dairy free side dish. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 386 calories, 15g of protein, and 18g of fat. This recipe serves 12. A mixture of low-salt chicken broth, eggs, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes about 45 minutes.