OVEN-BAKED MUSHROOM STUFFING

A superb combination of flavors. The sage was just the right herb here.

Total Time- 1hr

Preparation Time- 50min

Cooking Time- 10min


Ingredients-

• 6 -8 slices bacon, diced
• 4 celery ribs, chopped
• 2 medium onions, chopped
• 6 garlic cloves, chopped
• 1 lb fresh mushrooms, chopped
• 1⁄2-1 teaspoon rubbed sage  (can use 1 teaspoon dried thyme)
• seasoned salt and pepper (to taste)
• 1 (16 ounce) package cornbread stuffing mix  (approx. 9-10 cups, more or less) or 1 (16 ounce) packagefresh bread, cubed very small, mixed with coarse bread crumbs (approx. 9-10 cups, more or less)
• 1⁄2 cup chopped celery leaves  (from the top of celery stalks)
• 2 tablespoons minced fresh parsley
• 4 eggs, beaten
• 2 1⁄2 cups chicken broth
• 2 -3 tablespoons butter, melted

Direction-

• Set oven to 350 degrees F.
• Butter a 13x9 baking dish.
• In a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings.
• Add in the celery and onion in drippings and cook until tender (adding in the chopped garlic the last 2 minutes of cooking time).
• Add mushrooms, sage, seasoned salt and pepper; cook and stir for 5 minutes.
• Remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well.
• Combine eggs and broth; add to stuffing mixture and mix well.
• Spread into prepared baking dish, (dish will be full).
• Dot with melted butter.
• Cover and bake for 30 minutes.
• Uncover and bake 10 minutes longer, or until lightly browned.

“For a little extra flavor add in a couple tablespoons of grated Parmesan cheese to the mixture, or sprinkle on before baking.”