Oh-So-EZ ONO Stuffing  
Recipe Number: 1227868501
Contributor: Jane
Ingredients
7 Bacon slices
1 medium Onion, diced
2 Celery ribs, diced
2 cloves Garlic, minced
8 oz Button mushrooms, diced
1 Portagee sausage (I used Redondo's Linguica)
3 6-oz boxes Stove Top stuffing mix (any flavor)
2 tsp Ground pepper
1 tsp Dried rosemary
Salt, to taste
3 Eggs
1/4 C Milk (any kine will do)
1 14.5-oz. can Chicken broth
Cooking Instructions
Preheat oven to 325 degrees. Buttah a 13x9x2" pan. Slice bacon into 1" pieces. Add to a large hot skillet (not nonstick) and cook until crisp (leave drippings). Scoop out and let drain on bowl lined with paper towel. Add onions, celery, garlic, and mushrooms. Add Portagee sausage last so hot bacon drippings no splash on you. Saute until sausage is heated through and vegetables are tender, but still a little crisp. Dump everything in pan into a large bowl (yes even drippings and grease, no worries). Add bacon, boxes of stuffing mix, pepper, and dried rosemary. Mix well and taste (yes I know the bread is hard, so eat a sausage or mushroom). Add salt if you like em mo saltee. In small bowl, mix eggs and milk. Pour over stuffing, along with chicken broth. Mix well (but no taste this time cuz get raw egg). Mixture should be moist, but not soggy. Carefully pour (mo safer if you scoop) everything into greased pan and lightly press down the top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for 10 mo minutes (15 if you like em mo brown on top). After removing from oven, let cool for 5 minutes. Fluff (dat means gently break up) stuffing with a fork. Enjoy!
Additional Comments
So easy to make this your own! Use whateva Portagee sausage you like. If you no like da vegetables, cut em up really manini and cook longer so it's softer instead of slightly crisp (cuz it still adds flava, trust me). If you like em more soggy and mushy, use more chicken broth (vegetable broth works too). If you like em more dry, minus da milk and one egg. Howeva you make em, da buggah is EZ and ONO!