mushroom bacon stuffing

12 servings
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
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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