Instructions: 1. Wash mushrooms and trim; chop caps and stems. (There will be about 5
1/2 cups.)

2. Trim onions and slice. (There will be about 6 cups.)

3. Saute mushrooms and onions in butter in a large frying pan 10 minutes,
or just until wilted. Pour over bread crumbs in a large bowl; sprinkle
with salt; toss lightly until evenly moist.

Makes approximately 10 cups or enough to stuff a 12-pound bird.

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