"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mushroom and Bacon Stuffing Recipe

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This recipe for Mushroom and Bacon Stuffing, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Newton
Added: Sunday, September 3, 2006


12 cups bread cubes
1 cup finely chopped onions
1 cup finely cut celery
1 tsp. salt
1/2 tsp. pepper
2 tsp. crumbled dry sage
1-1/2 cup canned mushrooms
1-1/2 cups crumbled fried bacon
3 tbsp. parsley, finely chopped
1/2 cup melted butter
1 cup cold water or chicken stock

After frying bacon, saute onions and celery. Add mushrooms. Combine with bread cubes in a large bowl. Add remaining ingredients and mix well. Stuff into fowl. Roast at 350 F. Allow 20 minutes roasting time per pound of fowl.




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