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Mushroom Stuffing



  • 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


  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.


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