Ingredients

• 1 (9x9 inch) pan cornbread
• 8 slices white bread, lightly toasted
• 2 tablespoons butter
• 1 cup diced onion
• 8 ounces baby portobello mushrooms, sliced
• 2 teaspoons granulated garlic
• 2 teaspoons ground black pepper
• 1 egg, beaten
• 1 cup white wine
• 1/2 cup chicken broth

Instructions

1. In a heavy skillet over medium heat, melt the butter. Stir in onions and mushrooms. Cook and stir until mushrooms release liquid and onions soften, about 5 minutes.
2. Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
3. Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
4. Preheat oven to 325 degrees F (165 degrees C).
5. This recipe makes enough to stuff a 12- to 14-pound turkey, with 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in preheated oven for 40 minutes.