Ingredients
-
6 -8 slices bacon, diced
-
4 celery ribs, 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) package fresh 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
-
2 medium onions, chopped
Instructions
- 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.