Mushroom Stuffing

Ingredients

• 4 slices bacon, chopped
• 3 cups chopped onion
• 2 cups chopped celery
• 1 pound mixed mushrooms (white, crimini, portabella), diced
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16 ounce) package unseasoned cornbread stuffing mix
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped celery leaves
• 4 eggs
• 1/2 cup dry white wine
• 2 cups chicken broth
• 1 tablespoon butter

Instructions

1. Heat oven to 325 degrees F. Lightly grease a 13 x 9 inch baking pan.
2. Cook bacon in a large, deep skillet until crisp and golden brown.
3. Remove all but 1 to 2 tablespoons fat.
4. Add onion and celery; sauté until softened and lightly browned, about 5 minutes.
5. Add mushrooms; cook 5 minutes.
6. Add sage, salt, pepper; stir and cook 1 minute.
7. Add stuffing mix, parsley and celery leaves if using.
8. Transfer mixture to a large bowl. In a small bowl, whisk eggs and wine.
9. Add to stuffing. Drizzle with half of broth; toss.
10. Turn into prepared baking pan.
11. Dot with butter.
12. Cover with aluminum foil. (Or use to stuff a 12 to 15 pound turkey). DO NOT STUFF IN ADVANCE.
13. Bake for 45 minutes.
14. Uncover; let stand 10 minutes.