mushroom stuffing
Slow Cooker
Mushroom Stuffing
Try this mushroom stuffing recipe when you need a savory side dish that can serve several people. Packaged cornbread stuffing mix helps get this recipe ready in a little over an hour.
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) cornbread stuffing
- 1/2 cup chopped celery leaves
- 2 tablespoons minced fresh parsley
- 4 large eggs, lightly beaten
- 2-1/2 cups chicken broth
- 1 tablespoon butter
Directions:
- In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings.
- 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.
- Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes. Uncover; bake until a thermometer reads 165° and top is lightly browned, about 10 minutes longer.
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