Mushroom And Bacon Stuffing Casserole

Taken from my “Favorites” folder!….

The stuffing may also be baked in a 16-18 pound turkey

Yield 14 cups

INGREDIENTS:

8 bacon strips, diced

4 celery ribs, chopped

1 large onion, chopped

1 pound fresh mushrooms, chopped

4 large garlic cloves, minced

1 teaspoon dried sage

1 (16 ounce) package corn bread stuffing mix

1/2 cup chopped celery leaves

2 tablespoons minced fresh parsley

4  large eggs, lightly beaten

2-1/2 cups chicken broth

seasoned salt and fresh ground black pepper, to taste

3 tablespoons butter, diced

INSTRUCTIONS:————————————

Grease a 13 x 9-inch baking pan.

In a large skillet cook bacon until crisp; remove with a slotted spoon to paper towel. Drain and reserve the fat in the skillet.

Add in the chopped celery ribs and onion; cook until until tender (about 5 minutes).

Add mushrooms, garlic and dried sage; cook and stir for 5 minutes; remove from the heat; stir in the stuffing, celery leaves, parsley and cooked chopped bacon.

Combine eggs and broth; stir into stuffing mixture.

Season with seasoned salt or white salt and black pepper to taste.

Spread into baking dish (dish will be full).

Dot the top with butter cubes.

Cover and bake in a preheated 350 degree oven for 30 minutes.

Uncover and bake 12-15 minutes longer or until lightly browned.

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Kitten’s Make-Ahead Stuffing Balls

Wild Rice And Broccoli Stuffing

Kitten’s Cranberry Sausage Stuffing Balls

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