Barbye's Cornbread Dressing

Ingredients

• 8 ounces baby portobello mushrooms sliced
• 2 tablespoons butter 
• 0.5 cup chicken broth 
• 1  pan cornbread ()
• 1  eggs beaten
• 2 teaspoons sea salt 
• 2 teaspoons ground pepper black
• 1 cup onion diced
• 8 slices bread white lightly toasted
• 1 cup white wine 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

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.
4. Mix thoroughly; add enough broth to moisten.
5. Preheat oven to 325 degrees F (165 degrees C).
6. This recipe makes enough to stuff a 12- to 14-pound turkey, with 4 to 5 cups left over.
7. Place excess stuffing in a baking dish and bake in preheated oven for 40 minutes.