Bays Hunter's Mushroom Stuffing

- 6 Bays English Muffins
- 3 thick slices bacon, chopped
- 1/2 cup sliced shallots or chopped sweet onion
- 2 (4-ounce) packages exotic mushrooms or 8 oz. mixed exotic mushrooms, such as shiitake, crimini or oyster, sliced
- 2 teaspoons fines herbes or
- 1 teaspoon dried tarragon
- 1/4 cup Madeira wine
- 3/4 to 1 cup canned or homemade low-salt chicken broth

Heat oven to 400° F. Cut muffins into 1/2-inch cubes; arrange in a single layer in a 15 x 10-inch jellyroll pan. Bake 10 minutes or until lightly toasted.

Meanwhile, cook bacon in a large skillet over medium heat until crisp, stirring occasionally. Transfer bacon with a slotted spoon to paper towels; set aside. Reduce flame to medium low and add shallots to drippings in pan; cook 3 minutes. Add mushrooms; cook 5 minutes, stirring occasionally. Sprinkle herbs over mushroom mixture; mix well. Add wine, simmer 2 minutes. Remove from heat. Combine toasted muffin cubes and reserved bacon and mushrooom mixture. If stuffing is to be cooked in turkey, chicken or Cornish game hens, add 3/4 cup broth. If stuffing is to be cooked in casserole dish, add 1 cup broth. Toss mixture well. Bake stuffing in a covered 3-quart casserole dish at 350° F for 30 to 35 minutes or until hot.

Makes about 6-1/2 cups