Mushroom Stuffing

4 slices bacon, chopped
3 cups chopped onion
2 cups chopped celery
1 pound mixed mushrooms (white, crimini, portabella), diced
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (16 ounce) package unseasoned cornbread stuffing mix
1/2 cup chopped fresh parsley
1/2 cup chopped celery leaves
4 eggs
1/2 cup dry white wine
2 cups chicken broth
1 tablespoon butter

Preheat oven to 325 degrees F. Lightly grease a 13 x 9-inch baking pan.

Cook bacon in a large, deep skillet until crisp and golden brown. Remove all but 1 to 2 tablespoons fat. Add onion and celery; sauté until softened and lightly browned, about 5 minutes. Add mushrooms; cook 5 minutes. Add sage, salt, pepper; stir and cook 1 minute.