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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."
RECIPE RATING:
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(2)
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PREP TIME
30 Min
COOK TIME
40 Min
READY IN
1 Hr 10 Min
SERVINGS
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Servings
US
METRIC
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
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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.
FOOTNOTE
Editor's Note: Stuffing may be baked in one 16- to 18-pound turkey or three 5- to 7-pound roasting chickens.
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REVIEWS
Reviewed on Oct. 2, 2007 by
MaryLizBeth
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MaryLizBeth
Oct. 2, 2007
This tastes great and everyone liked it. (Never happened before)I made it for thanksgiving last year and am making it again this year. The only problem was it turned out a little flat. Very dense. I only had poultry seasoning so I used 1 1/4 tsp. instead of the rubbed sage and pepper. I also used dried parsley flakes instead of fresh, otherwise, followed the recipe as is. Keeps much better than those recipes with apples or other fresh fruit; they don't "make-ahead" well. Definitely a keeper.
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2 users found this review helpful
This tastes great and everyone liked it. (Never happened before)I made it for thanksgiving...
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Reviewed on Nov. 23, 2007 by
NEXTDRHOOD
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NEXTDRHOOD
Nov. 23, 2007
Made this for my first Thanksgiving, and it looks beautiful. I followed the recipe to the letter, but used low-sodium broth, which I won't do next time. I don't normally add salt to my food, but I thought this could have used a little more.
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Made this for my first Thanksgiving, and it looks beautiful. I followed the recipe to the...
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