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Image of eggplant and mushroom stuffing with bacon in an oval casserole dish with silver spoon.

Eggplant and Mushroom Stuffing with Bacon

Nutrivore Score: 500
Prep Time 15 minutes
Cook Time 30 minutes
Additional Hands Off Cooking & Resting Time 4 hours
Total Time 4 hours 45 minutes
Servings 8
Calories 195kcal
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Ingredients

  • 2 1/2 pounds eggplant 2 medium peeled and cut into 1/2 inch cubes
  • 2 tablespoons salt for salting the eggplant
  • 2 pounds mushrooms (any combination - cremini, chanterelle, oyster, royal trumpet, etc.)
  • 6 ounces bacon
  • 1 medium onion medium chopped fine
  • 3 stalks celery
  • 1 tablespoon parsley
  • 1 tablespoon savory whole leaf dried
  • 3 tablespoon butter

Instructions

  • Toss the eggplant with the salt and let sit in a colander in the sink for at least one hour. This step is critical for getting the eggplant to hold its shape and not turn to mush.
  • Rinse the salt off the eggplant, then place eggplant on several pieces of paper towel on the counter or a baking sheet. Cover with more paper towel and gently squeeze excess water out of the eggplant. Set aside.
  • Chop bacon into small pieces (I like to use scissors for this job) and place in a cold skillet (cast iron is great here). Now, heat the skillet over medium-high heat, stirring fairly frequently.
  • When bacon is mostly cooked, add eggplant and cook, stirring frequently, until eggplant is cooked and starting to brown. If eggplant starts to stick, add 1 tablespoon butter.
  • Set bacon and eggplant aside in a large bowl and return skillet to the stovetop.  Now add 1 tablespoon butter with onion and celery. Cook until onion and celery have softened.
  • Add mushrooms to skillet (you may need to do this in two batches depending on the size of your frying pan). If vegetables start to stick, add another tablespoon of butter.
  • Cook until mushrooms are nicely sautéed, but still firm. Add to eggplant and bacon in the big bowl.
  • Toss vegetables with savory and parsley until well combined.  Let cool 15-30 minutes so it’s cool enough to handle to stuff the your poultry of choice.
  • Stuff the poultry with the eggplant and mushroom mixture, utilizing both the front and back cavities. 
  • Season the poultry with your favorite spices (or simply with salt, pepper, and paprika) and roast in a medium oven. (325 for turkey or 350 for chicken).
  • Let the poultry rest 10-15 minutes before removing the stuffing and carving the bird.

Nutrition

Nutrition Facts
Eggplant and Mushroom Stuffing with Bacon
Serving Size
 
8 g
Amount per Serving
Calories
195
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
25
mg
8
%
Sodium
 
1941
mg
84
%
Potassium
 
941
mg
27
%
Carbohydrates
 
15
g
5
%
Fiber
 
6
g
25
%
Sugar
 
8
g
9
%
Protein
 
7
g
14
%
Vitamin A
 
294
IU
6
%
Vitamin C
 
5
mg
6
%
Calcium
 
52
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

This recipe is enough for a 14 pound turkey so for bigger or smaller birds, scale accordingly.