6 slices bacon
1/4 c. butter
1 lb. medium-size mushrooms, quartered, about 5 c.
3 medium-sized ribs celery, sliced, about 1 3/4 c.
1 lg. onion, diced, about 1 c.
1/2 tsp. dried sage leaves
1/4 tsp. dried marjoram leaves
Salt & freshly ground black pepper, to taste
20 slices firm-textured white bread, cubed, about 12 c.
1 egg, lightly beaten

In 12-inch skillet over medium-high 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 a 12 to 14-pound turkey.