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Ingredients

Serves 6 to 8

• 3 teaspoons plus 5 tablespoons unsalted butter
• 2 1/2 cups low-sodium store-bought chicken broth
• 1 large egg
• 1 large egg yolk
• 1/2 cup sliced bacon, about 2 ounces
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 pound shiitake or button mushrooms, stemmed and sliced
• 2 teaspoons minced garlic
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh sage
• French or Italian-style bread, cut into 1-inch cubes (6 cups)
• 1/2 teaspoon coarse salt
• 1/4 teaspoon cayenne pepper

Description

This Stuffing Recipe -- A Perfect Thanksgiving Side Dish -- Is Courtesy Of Chef Emeril Lagasse And Goes Well With His Roasted Turkey Breast.

Martha Stewart