Mushroom Stuffing Recipe

Serves: 13

I first tried this stuffing a few years ago, and it fast became our family's favorite. Hearty corn bread mix is flavored with mushrooms and bacon."

Yield: 13 servings
Prep Time:
Cook Time:
Total Time:


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 2-1/2 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. Yield: 13 cups.

Editor's Note: Stuffing may be baked in one 16- to 18-pound turkey or three 5- to 7-pound roasting chickens.


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