Preheat the oven to 225°F and line a lipped baking sheet with parchment.
Scatter the bread cubes onto the parchment and cook in the oven for 45 minutes, turning occasionally to ensure the croutons are evenly cooked. After 45 minutes the croutons should be golden - if not, continue to cook for a few more minutes until they begin to color. Set aside to cool.
6 cups Gluten Free Bread
Meanwhile, add the porcini mushrooms to a small bowl and cover with ⅓ cup hot water to set aside to steep for 20 minutes. Chop the bacon, leek, and onion.
1 White Onion, 1 cup Leek, ½ ounce Dried Porcini Mushrooms, ⅓ cup Bacon
Turn the oven up to 350°F and grease either 1 large (9 x 13) roasting dish or 2 smaller ones. Melt the butter in a large skillet and fry the onion over a moderate heat until it softens. Add the leek and continue to fry gently until they soften, too.
¼ cup Butter
Scoop the vegetables to the side of the pan and add the bacon. Cook, turning frequently, for several minutes, then remove the pan from the heat.
Strain the mushrooms from their juices (reserve the liquid), chop and add to the skillet along with the walnuts, thyme and some seasoning. Stir well.
½ cup Walnuts, 2 Tablespoons Fresh Thyme Leaves
Put the croutons into a large mixing bowl then tip in the vegetable mix. Using your hands, or a large metal spoon, mix to ensure that the flavors are evenly distributed.
Filter the reserved mushroom water through a fine-meshed sieve to remove any grit, then pour into the vegetable stock (optional).
1 cup vegetable stock
Pour all of the liquid onto the stuffing mix and toss briefly; just enough to ensure an even coating, but not enough to break up the bread. Taste and season as necessary.
Transfer the stuffing to the roasting dish(es), cover with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes to obtain a softer, moist stuffing or up to 20 minutes for a drier, crisper finish. Serve and enjoy!