1 c. butter
2 c. celery, chopped
2 c. onion, chopped
2 c. fresh mushrooms
2 pkgs. Pepperidge Farm stuffing mix (12 oz. herb mix & 12 oz. cornbread mix)
1/2 c. chopped parsley
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. dry white wine
1 1/4 c. chicken broth
2 cans water chestnuts, chopped
Variation: crumbled cooked sausage

Melt 1 stick butter, add celery and onions. Stir until tender. Add mushrooms, saute. Stir in stuffing mix and seasonings. Pour in wine, hot chicken broth and toss lightly. Add chestnuts. Stuff turkey. Cook remainder in oven with turkey, then mix with stuffing in turkey when finished.