Mushroom Stuffing

Name: Mushroom Stuffing
Ingredients: 4 slices bacon, diced; 4 celery ribs, chopped; 1 medium onion, chopped; 1 lb fresh mushrooms, chopped; 1 teaspoon rubbed sage; 12 teaspoon salt; 14 teaspoon pepper; 1 (16 ounce) package prepared cornbread stuffing; 12 cup celery leaves, chopped; 2 tablespoons fresh parsley, minced; 4 eggs, beaten; 2 12 cups chicken broth; 1 tablespoon butter or 1 tablespoon margarine

13 ingredients

11 steps

Ingredients

4 slices bacon, diced
4 celery ribs, chopped
1 medium onion, chopped
1 lb fresh mushrooms, chopped
1 teaspoon rubbed sage
12 teaspoon salt
14 teaspoon pepper
1 (16 ounce) package prepared cornbread stuffing
12 cup celery leaves, chopped
2 tablespoons fresh parsley, minced
4 eggs, beaten
2 12 cups chicken broth
1 tablespoon butter or 1 tablespoon margarine

Directions

1

In large skillet, cook bacon until crisp; remove with slotted spoon to paper towel.
2

Drain, reserving 2 T drippings.
3

Saute celery and onion in drippings until tender.
4

Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes.
5

Remove from the heat; stir in stuffing, celery leaves, parsley and bacon; mix well.
6

Combine eggs and broth; add to stuffing mixture and mix well.
7

Spread into a greased 13-inch x 9-inch x 2-inch baking dish (dish will be full).
8

Dot with butter.
9

Cover and bake at 350 degrees for 30 minutes.
10

Uncover, bake 10 minutes longer or until lightly browned.
11

This recipe is enough to stuff one 16-18-pound turkey or three 5- to 7-pound roasting chickens.