Mushroom Stuffing 4 slices bacon, chopped 3 cups chopped onion 2 cups chopped celery 1 pound mixed mushrooms (white, crimini, portabella), diced 1 teaspoon dried sage 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (16 ounce) package unseasoned cornbread stuffing mix 1/2 cup chopped fresh parsley 1/2 cup chopped celery leaves 4 eggs 1/2 cup dry white wine 2 cups chicken broth 1 tablespoon butter Preheat oven to 325 degrees F. Lightly grease a 13 x 9-inch baking pan. Cook bacon in a large, deep skillet until crisp and golden brown. Remove all but 1 to 2 tablespoons fat. Add onion and celery; sauté until softened and lightly browned, about 5 minutes. Add mushrooms; cook 5 minutes. Add sage, salt, pepper; stir and cook 1 minute. Add stuffing mix, parsley and celery leaves if using. Transfer mixture to a large bowl. In a small bowl, whisk eggs and wine. Add to stuffing. Drizzle with half of broth; toss. Turn into prepared baking pan. Dot with butter. Cover with aluminum foil. (Or use to stuff a 12 to 15 pound turkey). DO NOT STUFF IN ADVANCE. Bake for 45 minutes. Uncover; let stand 10 minutes.