10
Submitted by Kittencalrecipezazz
"For a little extra flavor add in a couple tablespoons of grated Parmesan cheese to the mixture, or sprinkle on before baking."
photo by Diana Yen 
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8
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ingredients
- 6 -8 slices bacon, diced
- 4 celery ribs, chopped
- 2 medium onions, chopped
- 6 garlic cloves, chopped
- 1 lb fresh mushrooms, chopped
- 1⁄2 - 1 teaspoon rubbed sage (can use 1 teaspoon dried thyme)
- seasoned salt and pepper (to taste)
- 1 (16 ounce) package cornbread stuffing mix (approx. 9-10 cups, more or less) or (16 ounce) package fresh bread, cubed very small, mixed with coarse bread crumbs (approx. 9-10 cups, more or less)
- 1⁄2 cup chopped celery leaves (from the top of celery stalks)
- 2 tablespoons minced fresh parsley
- 4 eggs, beaten
- 2 1⁄2 cups chicken broth
- 2 -3 tablespoons butter, melted
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directions
- Set oven to 350 degrees F.
- Butter a 13x9 baking dish.
- In a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings.
- Add in the celery and onion in drippings and cook until tender (adding in the chopped garlic the last 2 minutes of cooking time).
- Add mushrooms, sage, seasoned salt and pepper; cook and stir for 5 minutes.
- Remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well.
- Combine eggs and broth; add to stuffing mixture and mix well.
- Spread into prepared baking dish, (dish will be full).
- Dot with melted butter.
- Cover and bake for 30 minutes.
- Uncover and bake 10 minutes longer, or until lightly browned.
Questions & Replies
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Reviews
-
For my stuffing I like my bread toasted and dipped in milk and added to one stick of real butter with one cup of chopped fine onions and 1 and 1/2 cups chopped celery and a whole package of chicken gizzards cooked ahead of time until tender with the liver from the turkey when tender put it in the chopper and chop it all up fine and add to the other mixture in the pot with the broth the giblets were cooked in seasoned with salt pepper poultry seasoning and Sage to your own taste by the time you add all the milk soaked toasted bread which will be an entire big loaf of sandwich bread you will have an entire pot of dressing that is cooked completely before you put it in the turkey and by stuffing the turkey with it you get extra flavor also this is a recipe of my mother and my grandmother from a long time ago and I have always followed it and everybody just Raves about it try it and let me know what you think thank you
Joyce L.
-
great tasting stuffing especially with bacon. Husband like this. I had to take out the butter. Since that is dairy. You can't tell the difference.
Diane S
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Your recipe was delicious! The only mistake that I made was cutting it down to two servings, but I'm going to make it again soon. I liked the part of adding the beaten eggs to the broth, it made it so much easier to mix in with the stuffing at the end. I used the corn bread stuffing and the thyme. Thank you very much for posting it, and I hope that you had a wonderful Thanksgiving.
Home Cooking
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Will add more celery 1/2 cup
digerj
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Yum, this is a fantastic stuffing. I used portobello mushrooms and they had a fantastic taste and texture. I'd definitely have it again.
CaliforniaJan
see 5 more reviews
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Tweaks
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We had this stuffing last night with a brined turkey and it was great- didn't want to stuff the bird because of salt content due to the brining. I halved the recipe and had to replace the sage with poultry seasoning, thyme and marjoram- would be wonderful with fresh sage. Would certainly make this again. I cooked it early in the day and reheated it right before dinner. Thanks.
Jan in Lanark
RECIPE SUBMITTED BY
Kittencalrecipezazz
Canada
- 4500 Followers
- 3927 Recipes
- 457 Tweaks
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