FRESH MUSHROOM STUFFING

1 large loaf French bread with a hard crust
water
1 recipe cornbread
1/2 cup margarine
1 large onion, chopped
1 cup finely chopped celery
1/2 lb or more fresh mushrooms, sliced
4 eggs
2 tsp baking powder
salt and pepper (to taste)
Italian seasoning (to taste)

Break up French bread and soak in water. Squeeze out excess water; set aside. Crumble the baked and cooled cornbread.

Melt margarine in skillet. Saute onion, celery, and sliced mushrooms. Set aside.

Mix crumbled breads and put in skillet to steam out excess moisture. Cool.

Add eggs. Stir in baking powder, salt, pepper and Italian seasoning to taste. Toss vegetable and bread mixtures together lightly.

Use to stuff turkey or bake in a buttered casserole dish at 350 degrees F until heated through and golden brown.

Source: Houston Chronicle