12 cream biscuits, cut into 1½-inch cubes
1 pound sliced smoky bacon, cut into 1-inch pieces
2 yellow onions, diced
5 celery stalks, diced
8 ounces white button mushrooms, brushed clean and sliced
¼ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
Salt and freshly ground pepper, to taste
4 cups chicken broth
Position rack in the lower third of oven and heat to 350º. Spread the biscuits on a baking sheet and toast in the oven until lightly browned, 25-30 minutes. Set aside and increase heat to 375º.
In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7-9 minutes. Transfer to paper towels to drain. Pour off all but 3 tablespoons of fat from the pan.
Add the onions and cook over medium heat, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and continue cooking another 5 minutes, or until the celery is soft. Transfer mixture to a large bowl. Stir in the bacon and season with salt and pepper to taste. Add the biscuits, then carefully stir in half the broth. You don’t want to break the biscuit pieces up too much. Stir in the remaining broth until it is all absorbed.
Transfer to a 3 quart baking dish and cover with aluminum foil. Bake for 30 minutes, then remove foil and bake until lightly browned, 20-25 minutes more.