PORTABELLA STUFFING
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4 slices bacon, chopped
3 cups chopped sweet onion
2 cups chopped celery
1 lb portabella mushrooms, diced
1 tsp dried sage
½ tsp salt
¼ tsp black pepper
1 16oz. package unseasoned cornbread stuffing mix
½ cup chopped fresh parsley
½ cup chopped celery leaves
4 large eggs, beaten
½ cup dry white wine
2 cups chicken broth
1 Tbs butter, softened
1/ Preheat oven to 325 degrees F. Grease 13×9″ baking pan.
2. Fry bacon in large skillet until crisp. Save 1 T. bacon drippings and discard the rest. Add onion and celery; sauté until soft and lightly browned (about 5 min.). Add mushrooms and cook for 5 minutes. Add sage, salt, and pepper; stir 1 minute.
3. Add stuffing mix, parsley and celery leaves. Transfer the mixture to a large bowl.
4. In a small bowl, whisk together eggs and wine; add to stuffing. Incorporate half of the broth into the stuffing and toss. Put stuffing in prepared pan and cover with aluminum foil. Bake for 45 minutes. Let stand, uncovered, for 10 minutes before serving.
Servings: 12
Cooking Tips
*If you plan to stuff your turkey, you will need to stuff it when the turkey is about an hour away from being done. Don’t stuff it raw- it will overcook.
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RATE THIS RECIPE[ratings]
“I wasn’t able to find cornbread stuffing that was unseasoned, so I used a loaf and a half of French bread, chopped it up and toasted it in the oven. It worked just fine. I’m curious what this would taste like with cornbread though. We loved the portobello mushrooms in it.”
-San Diego, CA
