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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Thought I would post this recipe here to try on Thanksgiving. Ingredients:
4 slices bacon, diced |
4 celery ribs, chopped |
1 medium onion, chopped |
1 lb fresh mushrooms, chopped |
1 teaspoon rubbed sage |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (16 ounce) package prepared cornbread stuffing |
1/2 cup celery leaves, chopped |
2 tablespoons fresh parsley, minced |
4 eggs, beaten |
2 1/2 cups chicken broth |
1 tablespoon butter or 1 tablespoon margarine |
Directions:
1. In large skillet, cook bacon until crisp; remove with slotted spoon to paper towel.
2. Drain, reserving 2 T drippings.
3. Saute celery and onion in drippings until tender.
4. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes.
5. Remove from the heat; stir in stuffing, celery leaves, parsley and bacon; mix well.
6. Combine eggs and broth; add to stuffing mixture and mix well.
7. Spread into a greased 13-inch x 9-inch x 2-inch baking dish (dish will be full).
8. Dot with butter.
9. Cover and bake at 350 degrees for 30 minutes.
10. Uncover, bake 10 minutes longer or until lightly browned.
11. This recipe is enough to stuff one 16-18-pound turkey or three 5- to 7-pound roasting chickens.
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