Mushroom Stuffing

Mushroom Stuffing 4 bacon strips, diced 4 celery ribs, chopped 1 medium onion, chopped 1 pound fresh mushrooms, chopped 1 teaspoon rubbed sage 1/2 teaspoon salt 1/4 teaspoon pepper 1 package (16 ounces) corn bread stuffing 1/2 cup chopped celery leaves 2 tablespoons minced fresh parsley 4 large Eggs, lightly beaten 2-1/2 cups chicken broth 1 tablespoon butter In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings. Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture. Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned. Editor's Note: Stuffing may be baked in one 16- to 18-pound turkey or three 5- to 7-pound roasting chickens.