Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       corn bread stuffing -- (16 oz)
     1/2  Cup           chopped celery leaves
   2      Tablespoons   minced fresh parsley
   4                    eggs beaten
   2 1/2  Cups          chicken broth
   1      Tablespoon    butter or margarine

Preparation:

In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings. Sauté 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 stuffing, celery leaves, parsley and bacon; mix well. Combine eggs and broth. Add to stuffing mixture and mix well. Spread in a greased 13x9x2 inch dish (dish will be full). Dot with butter. Cover and bake at 350 F. for 30 minutes. Uncover and bake 10 minutes longer or until lightly browned. Servings: 13