In a large pan, fry bacon until crisp, remove and reserve. Discard all but 2 to 3 tablespoons of drippings. Add butter and stir till melted. Add celery and onion and cook until softened, six to eight minutes. Add mushrooms & garlic and continue to cook for a few more minutes.

Remove from heat and add in the Brownberry Herb Seasoned Stuffing, the reserved bacon and water chestnuts, if using. Toss together and add chicken broth to moisten. Taste for seasoning & add in salt, pepper and additional desired herbs.

This is best left overnight in the refrigerator before baking. Check for the desired amount of moistness and add additional broth, if needed, before baking. Stuffing should be not be wet. See note, below, if stuffing a bird.

Bake in a buttered casserole, covered, at 325 to 350 degrees for about an hour, uncover and continue to bake until top is a little crispy and crunchy, an additional 15 minutes or so.

Notes:

• I used two teaspoons poultry seasoning, a generous amount (about 3/4 teaspoon) of pepper and a 1/2 teaspoon red pepper flakes.
• This makes more than enough to stuff a bird and make a casserole, but keep in mind that stuffing that goes inside the bird will need less chicken broth; it should be nearly dry going in. Stuff the bird first, then add a little additional broth to the remaining stuffing for the casserole.
• I’ve found that if after being baked, if stuffing appears to be a little too wet, bake until the top is crispy, gently turn over, and continue to bake. The top and bottom will have a nice crunch and the inside will be moist and delicious. If stuffing is too dry, additional stock can always be added, even after it’s baked.