Mushroom Stuffing

INGREDIENTS
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 (6 ounce) package cornbread stuffing
1/2 cup chopped celery leaves
2 tablespoons minced fresh parsley
4 eggs, beaten
2 1/2 cups chicken broth
1 tablespoon butter or margarine


DIRECTIONS
1. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain,
reserving 2 tablespoons of drippings.

2. Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook
and stir for 5 minutes.

3. Remove from the heat; stir in stuffing, celery leaves, parsley and bacon; mix well. Combine
eggs and broth. Add to stuffing mixture an mix well.

4. spread in a greased 13-in. x 9-in. x 2-in. baking dish (dish will be full). Dot with butter. Cover
and bake at 350 degrees F for 30 minutes. Uncover and bake 10 minutes longer or until
lightly browned.