Preheat your oven to 225°F. Line a lipped baking sheet with parchment paper.

Scatter bread cubes onto the parchment-lined baking sheet. Once preheated, bake in the oven for 45 minutes.

As they cook, turn the croutons over occasionally to make sure they brown evenly.

Once golden-brown and toasty, the croutons are ready. Remove from the oven and set aside.

Add the porcini mushrooms to a small bowl. Cover with hot water and set aside to steep for 20 minutes.

Chop bacon, leek, and onion into even sizes.

Turn the oven up to 350°F. Grease a 9 by 13-inch roasting dish, or two smaller roasting dishes.

Melt butter in a large skillet. Fry the onion over medium heat until it softens.

Add leek and continue to saute until softened.

Scoop vegetables to the side of the pan. Add bacon. Cook, turning frequently, for several minutes. Then, remove the pan from the heat.

Strain mushrooms from their juices, but reserve the liquid. Chop the mushrooms and add them to the skillet, along with walnuts, thyme, and salt and pepper to taste.

Place the croutons into a large mixing bowl. Tip the vegetable mix into the bowl with the croutons. Use a large spoon to mix and ensure the flavors are evenly distributed.

(Optional): Filter the reserved mushroom water through a fine-meshed sieve. This will remove any grit. Then, pour it into the vegetable stock.

Pour the liquid onto the stuffing mix. Toss briefly, just enough to ensure an even coating but not enough to break up the bread. Taste and adjust the seasoning as necessary.

Transfer stuffing to the roasting dish(es). Cover with foil and bake for 20 minutes.

After 20 minutes, remove the foil. Bake for 10 more minutes for a softer, moist stuffing, or up to 20 minutes for a drier, crispier finish.

Serve, and enjoy!