Preheat the oven to 325 degrees F. Spray a 13x9-inch baking pan with nonstick spray.
Fry the bacon in a large skillet until crisp. Save 1 tablespoon of the bacon drippings and discard the rest. Add onion and celery; sauté until soft and lightly browned (about 5 min.). Add the mushrooms and cook for 5 minutes. Add the sage, salt, and pepper; stir 1 minute.
Add the stuffing mix, parsley and celery leaves. Transfer the mixture to a large bowl.
In a small bowl, whisk together the eggs and wine; add it to the stuffing. Incorporate 1 cup of the broth into the stuffing and toss. Add more broth, as needed, until the stuffing comes together but isn't soggy. Scoop the stuffing into the prepared pan (or stuff the turkey) and cover with aluminum foil. Bake for 45 minutes. Let stand, uncovered, for 10 minutes before serving.
* If you are not able to find cornbread stuffing that is unseasoned, use a loaf and a half of French bread- chop it up and toast it in the oven. It will work just fine.