Ingredients
4 bacon strips, chopped4 cups sliced fresh mushrooms1 large onion, chopped3 celery ribs, chopped2 large eggs1-1/2 to 2 cups reduced-sodium chicken broth, divided1 package (12 ounces) seasoned stuffing cubes1 package (6 ounces) corn bread stuffing mix
Preparation
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
Add mushrooms, onion and celery to drippings; cook and stir over medium-high heat 5-6 minutes or until onion is tender.
In a bowl, whisk eggs and 1-1/2 cups broth until blended. In a large bowl, combine stuffing cubes, stuffing mix, bacon and mushroom mixture. Stir in egg mixture and enough additional broth to reach desired moistness.
Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 3 to 3-1/2 hours or until heated through and edges are lightly browned, stirring once.
