Mushroom Stuffing Recipe
I first tried this stuffing a few years ago, and it fast became our family's favorite. Hearty corn bread mix is flavored with mushrooms and bacon."
Yield: 13 servingsPrep Time:
Cook Time:
Total Time:
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 | 2-1/2 chicken broth |
| 1 tablespoon | butter |
Directions:
Directions
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.
Editor's Note: Stuffing may be baked in one 16- to 18-pound turkey or three 5- to 7-pound roasting chickens.
Source: tasteofhome.com
