Instructions: Preheat oven to 400iF.

In a large pot or Dutch oven, melt butter. Sauta onion, celery, and mushrooms until softened.

Add pecans and seasonings, combine well. Add broth and mix in crumbs. Add enough wine to moisten crumbs. Stir in eggs and mix well.

Transfer dressing to a buttered 4 quart pan and bake for 1 hour or until golden brown.

chefmads notes: I make my bread crumbs from fresh baguettes, Italian bread, croissant or brioche by tearing the bread (including crusts) into small pieces. The crumbs are left out at room temperature, uncovered, to dry overnight. I have also mixed in leftover cornbread crumbs as part of the 12 cups, but if using cornbread for the stuffing, I suggest making it without any sugar in it. A variety of wild and exotic mushrooms makes this dressing even more delicious - be adventurous!

Warning: while the dressing is baking, your guests will attempt to get into your oven, and possibly even gnawing on your furniture.

If you make this with other variations, please email me with the results.

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