Sourdough Bread Stuffing

Preheat oven to 325(F) degrees. Spread bread cubes on 2 baking sheets. Bake for 25 minutes or until bread cubes are dry and crisp, stirring occasionally. Set aside. Prepare bacon, reserving 1/4 cup drippings. Add leeks and celery to skillet and saute in bacon drippings for 10 minutes or until tender and beginning to brown. Add mushrooms, sage, thyme, salt and pepper; saute for 10 minutes or until tender. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth.
Preheat oven now to 350(F). Butter a 13"x9" glass baking dish. Beat eggs and baking powder together in a small bowl. Mix eggs into stuffing; moisten stuffing with more broth if it is dry. Transfer to prepared baking dish. Bake stuffing for one hour or until goldn brown on top.