Ingredients
6 bacon strips, diced1 pound sliced fresh mushrooms1 large onion, chopped2 celery ribs, chopped2 to 3 garlic cloves, minced1/2 cup butter, cubed1 teaspoon rubbed sage1/2 teaspoon salt1/4 teaspoon pepper28 cups day-old bread cubes (about 3 pounds sliced bread)1 pound bulk pork sausage, cooked and drained2-1/4 to 2-1/2 cups chicken broth
Preparation
In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Reserve 2 tablespoons drippings. Saute the mushrooms, onion, celery and garlic in the drippings and butter until tender. Stir in the sage, salt and pepper.
In several large bowls, combine the mushroom mixture, bread cubes, sausage, broth and bacon; toss to coat.
Transfer to two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
