This recipe was taken from the November 1995 issue of Bon Appetit.

Ingredients:

1 1/4 pounds sourdough bread, crusts trimmer, cut into 1/2 inch cubes, about 12 cups
3/4 pound bacon, cut into 1/2 inch pieces (about 12 slices)
3 cups chopped leeks, white and light green parts only
3 cups celery, chopped
1 pound mushrooms, sliced
1 1/2 Tblsp dried sage leaves
2 tsp dried thyme
1 tsp salt
3/4 tsp black pepper
2 1/2 cups chicken broth
2 large eggs
1 1/2 tsp baking powder

Preheat oven to 325°F. Spread the bread cubes on 2 baking sheets. Bake until the bread cubes are dry and crisp, about 25 minutes. Transfer to a large bowl.

Fry the bacon in a large, heavy skillet over medium heat until brown and crispy. Remove the baon from the pan using a slotted spoon, and place on paper towels to drain. Pour off all but 1/4 cup of the bacon drippings. Add the leeks and celery to the skillet; sautee until tender and beginning to brown, about 10 minutes. Add the mushrooms, sage, thyme, salt and pepper, and sautee until the mushrooms are tender, about another 10 minutes. Pour the mushroom mixture over the bread cubes. Add the bacon and toss to blend. Mix in 2 can of broth. (The stuffing can be made to this point up to 2 days ahead, and then covered and stored in the refrigerator.)

Preheat the oven to 350°F. Butter a 13 x 9 x 2 inch glass baking dish. Beat the eggs and baking powder in a small bowl to blend. Mix the eggs into the stuffing. Moisten the stuffing with more broth if it is starting to dry out. Transfer to the prepared baking dish, then bake until cooked through and golden brown on top, about 1 hour.