Mushroom Stuffing

By draingal

Ingredients

• 4 bacon strips, diced
• 4 celery ribs, chopped
• 1 medium onion, chopped
• 1 pound fresh mushrooms, chopped
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (16 ounces) corn bread stuffing
• 1/2 cup chopped celery leaves
• 2 tablespoons minced fresh parsley
• 4 large eggs, lightly beaten
• 2-1/2 cups chicken broth
• 1 tablespoon butter

Preparation

Step 1

In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings.

Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture.

Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned.
Yield: 13 cups.