Oven-Baked Mushroom Stuffing - cooking recipe

Ingredients

6 -8 slices bacon, diced
4 celery ribs, chopped
2 medium onions, chopped
6 garlic cloves, chopped
1 lb fresh mushrooms, chopped
1/2 - 1 teaspoon rubbed sage (can use 1 teaspoon dried thyme)
seasoned salt and pepper (to taste)
1 (16 ounce) package cornbread stuffing mix (approx. 9-10 cups, more or less) or (16 ounce) package fresh bread, cubed very small, mixed with coarse bread crumbs (approx. 9-10 cups, more or less)
1/2 cup chopped celery leaves (from the top of celery stalks)
2 tablespoons minced fresh parsley
4 eggs, beaten
2 1/2 cups chicken broth
2 -3 tablespoons butter, melted

Preparation

Set oven to 350 degrees F.
Butter a 13x9 baking dish.
In a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings.
Add in the celery and onion in drippings and cook until tender (adding in the chopped garlic the last 2 minutes of cooking time).
Add mushrooms, sage, seasoned salt and pepper; cook and stir for 5 minutes.
Remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well.
Combine eggs and broth; add to stuffing mixture and mix well.
Spread into prepared baking dish, (dish will be full).
Dot with melted butter.
Cover and bake for 30 minutes.
Uncover and bake 10 minutes longer, or until lightly browned.