Mushroom Stuffing

Name: Mushroom Stuffing
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

13 ingredients

3 steps

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

Directions

1

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

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.
3

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.