- 1 lb button mushrooms, chopped
- 1 small onion, diced fine
- 1-2 cups Chicken bouillon, heated
- 1/2 C butter
- 1/2 C burgundy wine
- 3-4 C sage dressing
Saute mushrooms and onions in about 2 tablespoons butter, sprinkled with pepper, until little liquid remains. Set aside. In a medium sauce pan, heat 2 cups chicken bouillon with 1/2 (1 stick) butter and wine until it comes to a boil. In a large bowl, place 3-4 cups sage dressing, dry bread cubes and add mushrooms and onion mixture. Slowly pour in heated bouillon/wine mixture, stirring to coat, until moist. (You may need to add more liquid if too dry or add more bread cubes if you make it too moist.) Stuff bird or bake in casserole dish separately. Can be chilled overnight. Makes about 6-8 servings.