mushroom bacon stuffing
- Categories
- Poultry
- Yield
- 12 servings
| Measure | Ingredient |
|---|---|
| 6 slices | Bacon |
| ¼ cup | Butter or margarine |
| 1 pounds | Medium sized mushrooms quartered |
| 3 mediums | Celery ribs; sliced |
| 1 large | Onion; diced |
| ½ teaspoon | Dried sage leaves |
| ¼ teaspoon | Dried marjoram leaves |
| Salt; to taste | |
| Freshly ground black pepper to taste | |
| 20 slices | Firm textured white bread cubed |
| 1 | Egg; lightly beaten |
In 12" skillet over medium heat, cook bacon until golden; remove to paper towels to drain. Crumble bacon into large bowl; set aside. Pour off all but ¼ cup bacon drippings from skillet; add butter to skillet; melt over medium heat. Add mushrooms, celery, onion, sage, marjoram and pepper; cook 10 minutes, stirring occasionally until vegetables are tender. Remove from heat; add vegetable mixture to bacon in bowl. Add bread cubes; toss well to mix. Pour egg over stuffing; toss to blend. Makes 12 to 14 cups, enough to stuff 12 to 14 pound turkey.
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