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