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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 13 |
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I first tried this stuffing a few years ago, and it fast became our family's favorite, says Kathy Traetow of Waverly, Iowa. Her hearty corn bread mix is flavored with mushrooms and bacon. 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 package (16 ounces) corn bread stuffing |
1/2 cup chopped celery leaves |
2 tablespoons minced fresh parsley |
4 eggs, lightly beaten |
2-1/2 cups chicken broth |
1 tablespoon butter |
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. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture.
3. Spread in a greased 13-in. x 9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned. Yield: 13 cups.
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