Mushroom Stuffing

• 4 bacon strips, diced
• 4 celery ribs, chopped
• 1 medium onion, chopped
• 1 lb. fresh mushrooms, chopped
• 1 tsp. rubbed sage
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (16 oz.) pkg. corn bread stuffing
• 1/2 c. chopped celery leaves
• 2 Tbsp. minced fresh parsley
• 1 c. egg substitute
• 2 1/2 c. chicken broth
• 1 Tbsp. butter or margarine

1. In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towels.
2. Drain, reserving 2 tablespoons drippings. Saute celery and onion in the drippings until tender.
3. Add mushrooms, sage, salt and pepper; saute for 5 minutes.
4. Remove from the heat.
5. Stir in stuffing, celery leaves, parsley and bacon; mix well.

bacon, celery, onion, fresh mushrooms, sage, salt, pepper, corn bread stuffing, celery, parsley, egg substitute, chicken broth, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=26059 (may not work)