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New England Baked Beans

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4 slices bacon, chopped
3 cups chopped onions
2 cups chopped celery
1 pound mixed fresh mushrooms (white, cremini, portobello), diced
1 teaspoon rubbed dry sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bag 16 ounces 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 tablespoon 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 tablespoons 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.

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