Mushroom Stuffing

Mushroom Stuffing
Servings: 12 Prep 25 mins Cook 15 mins Bake 325°F 45 mins

Ingredients

  • 4 slices bacon, chopped
  • 3 cups chopped onions
  • 2 cups chopped celery
  • 1 pound mixed fresh mushrooms (white, cremini, portobello), diced or coarsely chopped
  • 1 teaspoon rubbed dry sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bag (16 ounces) unseasoned corn bread stuffing
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped celery leaves (optional)
  • 4 eggs
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • 1 tablespoon butter

Make It

1. Heat oven to 325 degrees F. Lightly grease 13 x 9 x 2-inch baking pan.

2. Cook bacon in large deep skillet until crisp and golden brown. Remove all but 1 to 2 tablespoons fat.

3. Add onion and celery; saute until softened and lightly browned, about 5 minutes. Add mushrooms; cook 5 minutes. Add sage, salt and pepper; stir and cook 1 minute.

4. Add stuffing, parsley and celery leaves if using. Transfer stuffing mixture to large bowl.

5. In small bowl, whisk eggs and wine. Add to stuffing. Drizzle with half the broth; toss gently. Drizzle with remaining broth; toss. Turn into prepared pan. Dot with butter. Cover with foil.

6. Bake in 325 degree F oven 45 minutes. Uncover; let stand 10 minutes. Make-ahead tip: Can be made ahead and refrigerated. To reheat, sprinkle with 1/4 cup broth or water, cover with foil and bake in 325 degree F oven until heated through, 30 minutes. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 241, Fat, total (g): 7, chol. (mg): 77, sat. fat (g): 2, carb. (g): 35, pro. (g): 9, sodium (mg): 723, Percent Daily Values are based on a 2,000 calorie diet.