6 sl Bacon
1/4 c Butter or margarine
1 lb Medium sized mushrooms
– quartered 3 md Celery ribs; sliced
1 lg Onion; diced
1/2 ts Dried sage leaves
1/4 ts Dried marjoram leaves
Salt; to taste Freshly ground black pepper – to taste 20 sl Firm textured white bread
– cubed 1 Egg; lightly beaten
In 12″ skillet over medium heat, cook bacon until golden; remove to paper towels to drain. Crumble bacon into large bowl; set aside. Pour off all but 1/4 cup bacon drippings from skillet; add butter to skillet; melt over
medium heat. Add mushrooms, celery, onion, sage, marjoram and pepper; cook 10 minutes, stirring occasionally until vegetables are tender. Remove from
heat; add vegetable mixture to bacon in bowl. Add bread cubes; toss well to mix. Pour egg over stuffing; toss to blend. Makes 12 to 14 cups, enough to stuff 12 to 14 pound turkey.