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Mushroom Stuffing

Total Time

Prep: 30 min. Bake: 40 min.


13 cups

Updated: May. 03, 2023
I first tried this stuffing a few years ago, and it quickly became our family's favorite. Just flavor a hearty cornbread mix with mushrooms and bacon and taste the spectacular results. —Kathy Traetow, Waverly, Iowa
Mushroom Stuffing Recipe photo by Taste of Home


  • 4 bacon strips, diced
  • 4 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 pound fresh mushrooms, chopped
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) cornbread stuffing
  • 1/2 cup chopped celery leaves
  • 2 tablespoons minced fresh parsley
  • 4 large eggs, lightly beaten
  • 2-1/2 cups chicken broth
  • 1 tablespoon butter


  1. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings.
  2. Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture.
  3. Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned.

Nutrition Facts

1 cup: 235 calories, 9g fat (3g saturated fat), 75mg cholesterol, 764mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 7g protein.

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