In 12" skillet over medium 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 12 to 14 pound turkey.
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 12|
|Calories from Fat: 143 (52%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 35.4mg||11 %|
|Sodium 453.5mg||16 %|
|Potassium 292.5mg||8 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 24.9g|
|Protein 6.9g||10 %|
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Calories per serving: 277
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