Sourdough bread stuffing with wild mushrooms and bacon (side dish)

Ingredients:

• 600 g sourdough bread (crusts removed), cut into 1 cm cubes (about 12 cups)
• 220 g shiitake mushrooms, stems removed, caps coarsely chopped
• 220 g oyster mushrooms, coarsely chopped
• 220 g of mushrooms, thinly sliced
• 4 tbsp canola oil, divided
• 350 g bacon, cut into 1 cm cubes.
• 1 large Spanish onion, finely diced
• 5 cloves garlic, finely chopped
• 3-5 cups homemade or lightly salted canned chicken broth
• 2 large eggs, lightly beaten
• 3 tbsp finely chopped fresh sage
• 2 tbsp finely chopped fresh thyme (leaves)
• 0.5 cup chopped fresh parsley

Preparation:

1. Preheat oven to 175°C.
2. Place the bread on a large baking sheet (or 2 small baking sheets), spreading it into an even layer, and bake, stirring occasionally, until golden brown, about 12 minutes. Remove from the oven and let cool. Transfer the cooled bread cubes to a very large bowl.
3. Increase the oven temperature to 190°C (375°F). In a large baking dish or on a baking sheet, toss the mushrooms with 3 tablespoons of oil and season with salt and pepper to taste. Bake, stirring occasionally, until softened and lightly browned, about 25 minutes.
4. While the mushrooms are baking, heat the remaining 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
5. Drain almost all of the rendered fat from the skillet, reserving only 2 tablespoons, and return it to the stovetop over high heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of chicken broth and the herbs, season with salt and pepper, and bring to a boil.
6. Add the mushrooms to the bread, then add the onion and broth mixture, egg, salt, and black pepper to taste. Mix gently, distributing all the ingredients evenly. The bread filling should be very moist; add more broth if necessary.
7. Transfer the filling to a greased 22 x 32 x 5 cm glass baking dish. Cover with foil and bake for 20 minutes. Then remove the foil and continue baking until the top is golden brown, about 30-40 minutes more.
8. Remove from oven and let cool for 10 minutes before serving.