"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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.
Contributor:  
Contributor:  
Darlene Newton
Added: Sunday, September 3, 2006
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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