Stuffed Dressing - Holly Krause

1 medium onion, coarsely chopped

2 celery ribs, coarsely chopped

1 box fresh sliced mushrooms

7 tablespoons unsalted butter, divided

1 good-quality baguette (1/2 pound), cut into 1-inch cubes (8 cups)

1/3 cup chopped celery leaves or fresh parsley

1 1/2 tablespoons chopped sage

1/2 c real bacon bits or 8 slices of cooked bacon crumbled

3/4 cup vegetable broth or chicken broth

1 large egg

Preheat oven to 400°F with rack in lower third. Butter baking dish or gratin dish.

Cook onion, mushrooms and celery in 7 tablespoon butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large heavy skillet over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Transfer to a bowl and toss with bread cubes, celery leaves or parsley, bacon and sage, then cool 5 minutes. Whisk together stock and egg (if stock is hot, gradually whisk into egg), then toss with bread mixture until absorbed.

Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes more.

Stuffing can be assembled (but not baked) 1 day ahead and chilled (covered once cool). Bring to room temperature before baking.