Mushroom bacon stuffing
12 servings
Ingredients
| Quantity | 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 | |
Directions
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.