1 (9×9 inch) pan cornbread
8 slices white bread, lightly toasted
2 tablespoons butter
1 onion, chopped
1/2 pound portobello mushrooms, sliced
2 teaspoons granulated garlic
2 teaspoons ground black pepper
1 egg, beaten
1 cup white wine
1/2 cup chicken broth
In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Saute until mushrooms release liquid and onions soften.
Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
Makes enough to stuff a 12 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F (165 degrees C) oven for 40 minutes.