Mom's Turkey Stuffing

This is my all-time favorite stuffing recipe, passed on by mom. I make it every year, and can't imagine there is a better recipe out there! This recipe makes a TON of stuffing. This year we halved it, and still had plenty to stuff the turkey and fill a 9 x 12 baking dish!!

2 Packages Pepperidge farm stuffing mix (We used...
1 Loaf Italian French Bread
3/4 lb. (3 cubes) butter (salted)
1 12oz package fresh cranberries
8 oz. whole pecans
12 oz. mushrooms
1 bunch fresh parsley, washed and snipped
6-8 stalks celery sliced
2 bunches fresh green onions chopped
1 granny smith apple cubed
1/3 cup chardonnay

Cube the French Bread and dry it in the oven (or leave out overnight). Pour into a BIG bowl, along with the Pepperidge Farm Stuffing Mix.

Saute in one cube of the butter: The mushrooms until cooked, then add celery, apple, parsley and onions, sauteing until warmed through. Pour over the stuffing in bowl and lightly toss.

Melt remaining butter, add Chardonnay. Pour over the stuffing and toss again. Add pecans and cranberries and lightly toss.

*If more moisture is needed, add chicken stock. Stock may also be used as a substitute for some of the butter if desired.

*Bake extra stuffing in a large casserole dish for 30-45 minutes at 350.