Two 6oz. packages Bell's Traditional Stuffing
1/4 lb. butter
1 can Cream of Mushroom Soup
1 12oz. package fresh mushrooms, sliced.
2 medium onion, chopped.
2 cups celery, chopped
1 beaten egg
Melt butter in a skillet. Sauté mushrooms until soft, over medium heat. Set aside.
Boil onions and celery together in a covered saucepan with just enough water to cover. Cook until tender. Remove from heat. Allow to cool somewhat. Mix mushroom soup with a beaten egg, then add. Add butter and mushrooms. Blend well.
In a large mixing bowl, combine the stuffing and the vegetable/soup mixture. (If desired, 2 flavor packets may be added.) Mix well. Stuff bird just before you're ready to place it in the oven. Enjoy! Stuffs 12-15 lb. Turkey.
Adapted from recipe submitted to Yankee Magazine/Bell's Recipe Contest by Robert Barnes