Instructions: Preheat oven to 350 degrees. Spread bread cubes on 2 rimmed baking sheets.

Bake until bread is almost dry, 15 minutes. Cool. Transfer to bowl.

Saute bacon in large pot over medium-high heat until crisp, about 12 minutes.

Drain bacon on paper towels. Reserve 6 tablespoons drippings in pot; discard remaining drippings.

Add leeks and button mushrooms to same pot. Saute over medium-high heat until vegetables begin to soften, about 5 minutes. Add shiitake mushrooms and saute 4 minutes. Add celery and saute until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer. (Bread, bacon and sauteed vegetables can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate bacon and vegetables.) Mix bacon, sauteed vegetables and tarragon with bread. Season generously with salt and pepper. Mix eggs into dressing.

Preheat oven to 350 degrees. Generously butter 15-by-10-by-2 inch glass baking dish. Add enough broth to dressing to moisten (about 3/4 to 1 cup).

Transfer dressing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 30 to 35 minutes. Uncover and bake until top is slightly crisp, 20 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.