Begin by removing the crusts from the sourdough bread. Cut the bread into 1/2-inch cubes. Spread these on a baking sheet and let them dry out for a few hours or toast them lightly in the oven. You want them to have a little firmness to begin with.

In a large skillet, heat 2 tablespoons of canola oil over medium heat. Add the chopped onion and celery. Sauté for about 5 minutes, until the onion is translucent. Then, incorporate the minced garlic. You’ll want to continue sautéing for another minute until it’s fragrant.

Next, toss in the assortment of mushrooms. Season with salt and pepper to taste. Sauté the mixture until the mushrooms release their moisture and start to turn golden brown. This should take around 7-10 minutes.

In another skillet, add the diced bacon and cook it over medium heat. Let it sizzle away until it’s crisp, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain off excess grease.

In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, and crispy bacon. Pour in 3 cups of the chicken stock, mixing well to ensure the bread absorbs the stock. If it looks dry, add more stock as needed. The mixture should be moist but not soggy.

Lightly beat the eggs in a separate bowl, and then fold them into your stuffing mixture. Next, gently mix in the fresh herbs: sage, thyme, and parsley. Finally, sprinkle in the smoked paprika for that extra smoky depth.

Transfer the stuffing mixture into a greased baking dish. Cover it with foil and bake in a preheated oven at 350°F (175°C) for about 30 minutes. Remove the foil and bake for an additional 20-25 minutes until golden brown and crispy on top.