Mushroom-Bacon Stuffing

• 6 slices bacon
• 1/4 c. margarine, melted
• 1 lb. mushrooms, quartered (5 c.)
• 3 medium sized ribs celery, sliced (1 3/4 c.)
• 1/2 tsp. dried marjoram leaves (optional)
• salt and pepper to taste
• 20 slice white bread, cubed (12 c.)
• 3 cans chicken broth
• water as needed
• 1 large onion, diced (1 c.)
• 1/2 tsp. dried sage leaves

1. Cook bacon until crisp.
2. Drain.
3. Crumble into bowls.
4. Pour off all but 1/4 cup bacon drippings.
5. Add melted margarine, mushrooms, celery, onion, sage, marjoram, salt and pepper.
6. Saute 10 minutes until veggies are tender.
7. Remove from heat.
8. Add bread crumbs, broth and vegetable mixture.
9. Toss well.
10. Spread in a large greased baking dish.
11. Bake 1/2 hour to 45 minutes at 375u0b0.

bacon, margarine, mushrooms, celery, marjoram, salt, white bread, chicken broth, water, onion, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=905269 (may not work)