Ingredients
4 bacon strips, diced4 celery ribs, chopped1 medium onion, chopped1 pound fresh mushrooms, chopped1 teaspoon rubbed sage1/2 teaspoon salt1/4 teaspoon pepper1 package (16 ounces) corn bread stuffing1/2 cup chopped celery leaves2 tablespoons minced fresh parsley4 large eggs, lightly beaten2-1/2 cups chicken broth1 tablespoon butter
Preparation
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.
