3-4 strips bacon, diced
½ pound hot Italian sausage, casing removed
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½ cup celery, diced
½ cup onion, diced
½ cup green bell pepper, diced
5-6 baby portobello mushrooms, chopped
1 cup chicken or turkey stock
½ cup dry white wine
4 cups cornbread stuffing mix
Heat oven to 400 degrees.
In a large skillet over medium heat, fry the bacon and sausage, breaking up the sausage as it browns. When the meat is no longer pink, add the celery, onions and green peppers and cook until soft.
Add mushrooms, stock and wine, scraping up the browned, flavorful bits on the bottom. Cook until liquid reduces a bit, 3-5 minutes. Scrape bottom of pan well. Add the stuffing mix and stir until well combined.
Using an ice cream scooper, portion mixture evenly into a standard 12-cup muffin pan; they can be filled to the top. Bake for 10-15 minutes.