Mushroom Stuffing

SUBMITTED BY: Kathy Traetow

"'I first tried this stuffing a few years ago, and it fast became our family's favorite,' says Kathy Traetow of Waverly, Iowa. Her hearty corn bread mix is flavored with mushrooms and bacon."

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PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
USMETRIC

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 (6 ounce) package cornbread stuffing
1/2 cup chopped celery leaves
2 tablespoons minced fresh parsley
4 eggs, beaten
2 1/2 cups chicken broth
1 tablespoon butter or margarine

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 stuffing, celery leaves, parsley and bacon; mix well. Combine eggs and broth. Add to stuffing mixture an mix well. spread in a greased 13-in. x 9-in. x 2-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 10 minutes longer or until lightly browned.