Smoky-Bacon-Biscuit-Dressing

12 4 inch cream biscuits cut into 1 1/2 inch cubes (Cream Biscuits)
1 lb smoky bacon, cut into 1 inch pieces
2 yellow onions, diced (or not-blech)
5 celery stalks, diced
8 ounces white button mushrooms, sliced
1/4 cups chopped fresh flat leaf parsley
2 tblsps chopped fresh sage
2 tblsps chopped fresh thyme
Salt and freshly ground pepper to taste
5 cups chicken stock
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Postion a rack in the lower third of your oven and preheat to 350.

Spread the biscuits out on a baking sheet and toast in the oven until lightly browned, about 25-30 minutes.  Set aside.  Increase the oven temperature to 375.

In a deep saute pan, over medium-ish heat, cook the bacon until crisp (about 7-9 minutes).  Transfer to paper towels to drain.

Pour off all but 3 tblsps of fat from the pan.  Set the pan over medium heat and add the onions.  Cook, stirring occasionally until the onions are soft and lightly browned (about 10 minutes).  Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft (about 5 minutes).  Pour into a large bowl.  Add the bacon to the bowl and season with salt and pepper.  Add the biscuits and stock, stir to combine.

Transfer into a baking dish and cover with foil.  Bake for 30 minutes, then remove the foil and bake until browned (about another 20 minutes).