This recipe originated from my parents, though I have since modified it slightly, not enough, probably, to call this my own.

Ingredients

1 lb of Bacon
1 stalk of celery
1 large onion
8 chicken boullion cubes
2 loaves of bread
2 8-oz. Cans of mushroom stems & pieces
Sage, Savory, Thyme, Pepper

Prep: Toast the slices of bread from the two loaves. Cut into cubes about the size of a dice. I like to use bread instead of the dry stuffing (croutons) because the taste is slightly different. Set this aside in a very large bowl (8 - 12 qt).

Dice the onion and celery stalk and place into separate bowls.

Slice the bacon into small strips about 1/4" wide by 1". Fry the bacon until it is very crisp. Add the diced celery to the fried bacon and stir up. The bacon flavor will mix into the celery. Keep stirring and cooking the celery until it is soft. Add the diced onion next, and stir in about a quart of water.

Add the two cans of mushrooms and about 1-2 Tablespoons of ground sage. Sprinkle in a little savory (not too much, as the more you add the more bitter it becomes). Sprinkle in Thyme and Pepper. Add the 8 chicken boullion cubes. Don't add salt as the boullion cubes have salt in them.

Let the mixture now simmer until the onion pieces have softened (cooked). Add this mixture to your bowl of bread crumbs. Pour some fresh water into the now empty pan and rinse out the last of the mixture into the croutons. I do this to make sure a get all of the flavoring out of the pan. I also use cold water, becuase I use my hands to mix up the dressing. The cold water helps to cool down the hot mixture. If the stuffing is still a little too dry, then add some more water and mix it all up really well.

Stuff the turkey (or chicken) with a portion of the stuffing mix. The take the remainder and place into a large pan and cover (with alluminum foil if no lid to the pan is available). And bake in a 350 degree oven for about 45 minutes.