Ingredients

• 1 1//2 cups finely chopped yellow onion

• 1 cup finely chopped celery

• 3/4 cup (1 1/2 sticks) salted butter

• 8 ounces sweet Italian sausage

• 1/2 cup finely chopped mushrooms

• 8 cups stale, dry unseasoned bread cubes (a couple days old is perfect)

• 1 teaspoon salt, more as needed

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon sage

• 1/2 teaspoon thyme

• 1/2 teaspoon rosemary

• 1/2 teaspoon nutmeg

• 1/2 cup white wine

• 1/2 cup chicken broth (use more, as needed)

• 1 large egg, beaten

Instructions

In a small pan, sauté the onion and celery in butter over medium heat until tender. Remove from heat and set aside.

In a separate, larger skillet, cook the sausage and mushrooms until the sausage is no longer pink. Drain the fat. Add the onion and celery and stir together.

In a large bowl, combine the breadcrumbs and seasonings with the sausage/vegetable mixture. Moisten with wine and broth. Add the egg and mix well. If the stuffing seems too dry, mix in more broth. You want it to be pretty moist- it will dry out more in the oven.

Use this stuffing to stuff your turkey, or place in a greased 9x13-inch casserole dish and bake (covered) at 375 degrees F. for 40 minutes- then remove cover and bake for an additional 10 minutes.