Mushroom Stuffing



6 to 8 servings



4 slices bacon, diced
4 whole celery ribs, chopped
1 md. onion, chopped
1 lb. mushrooms, chopped
1 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
1 lb. corn bread stuffing
1/2 cup celery leaves, chopped
2 tbsp. parsley sprigs, minced
4 whole eggs, beaten
2-1/2 cup chicken broth
1 tbsp. butter or


In a large pan, cook bacon until crisp; remove and put on paper towel to drain. Save 2 tablespoons of drippings. Sauté celery and onions in drippings until tender. Add mushrooms, sage, salt and pepper. Cook and stir for 5 minutes. Remove from heat. Stir in stuffing, celery leaves, parsley and bacon. Mix well. Combine eggs and broth. Add to stuffing mixture and mix well. Spread in a greased baking dish. Dot with butter or margarine. Cover and bake at 350°F for 30 minutes. Remove cover and bake for 10 more minutes or until golden brown.

Author's Comments

I made this stuffing at work. And everyone thought it was great and wanted the recipe for it. I also made it for Thanksgiving as well.

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