Eggplant and Wild Mushroom Stuffing

Ingredients

• 2 eggplants large, peeled and cut into ½” cubes
• 2 tablespoons salt for salting the eggplant, not for the final stuffing
• 2 pounds mushrooms assorted, I used 1 lb baby bella, 8oz chanterelle, 4oz oyster, and 4oz royal trumpet
• 6 ounces bacon reduced-sodium uncured
• 1 yellow onion medium, chopped relatively fine
• 3 stalks celery cut into ¼” slices
• 1 tablespoon fresh parsley finely chopped
• 1 tablespoon savory dried, whole leaf
• 3 tablespoons grass-fed butter or other good cooking fat, more bacon fat, tallow, coconut oil, etc.
• 15 pounds turkey for bigger or smaller bird, scale accordingly