- Servings: 10
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
Ingredients:
| 6 slices | Thick Cut Bacon |
| 2 Tbsp | Extra Virgin Olive Oil |
| 1 | Medium Onion, chopped |
| ¾ cup | Fresh Mushrooms, chopped |
| 2 cloves | Garlic, minced |
| ¼ tsp | Salt |
| ¼ tsp | Black Pepper |
| 8 cups | Unseasoned Cubed Crusty Bread, italian or french bread |
| ¾ cup | Shredded Romano Cheese |
| 1 tsp | Dried Sage |
| 1½ tsp | Dried Rosemary |
| 3 Tbsp | Melted Butter |
| 2 cups | Chicken Stock |
Directions:
Preheat oven to 350 degrees Fahrenheit.
In large skillet, cook bacon over medium
heat until crisp, turning frequently. Remove from skillet and place on a paper towel lined plate to drain. Set aside.
Meanwhile, in another skillet, add the olive oil, onion, mushrooms and garlic. Saute over low heat until the onions are caramelized, about 10-15 minutes. Stir in salt and pepper.
In a large bowl, combine the bread, onion/mushroom/garlic mixture, bacon, cheese, sage, and rosemary. Pour melted butter and stock over mixture and gently stir together until thoroughly combined. Spoon mixture into a lightly greased 9” x 13” baking dish and cover with foil.
Bake in the preheated oven for 40 minutes. Remove foil and bake another 5-10 minutes until the center is firm and the top is lightly browned.
