Mushroom Stuffing

4 slices bacon, chopped
3 cups chopped onions
2 cups chopped celery
1 pound mixed fresh mushrooms (white, cremini, portobello), diced
1 tsp. rubbed dry sage
1/2 tsp. salt
1/4 tsp. black pepper
1 bag (16 ounce) unseasoned corn bread stuffing
1/2 cup chopped fresh parsley
1/4 cup chopped celery leaves (optional)
4 eggs
1/2 cup dry white wine
2 cups chicken broth
1 tbsp. butter
Heat oven to 325 degrees. Lightly grease 13x9x2 baking pan.

Cook bacon in large deep skillet until crisp and golden brown. Remove all but 1 to 2 tbsp. fat.
Add onion and celery; sauté until softened and lightly browned, about 5 minutes. Add mushrooms; cook 5 minutes. Add sage, salt, and pepper; stir and cook 1 minute.
Add stuffing, parsley and celery leaves if using. Transfer stuffing mixture to large bowl.
In small bowl, whisk eggs and wine. Add to stuffing. Drizzle with half the broth; toss gently. Drizzle with remaining broth; toss. Turn into prepared pan. Dot with butter. Cover with foil. Bake in 325 degree oven 45 minutes. Uncover; let stand 10 minutes.