Instructions: Enough for an 8-pound bird.

Melt half the butter in a very large skillet. Add half the mushrooms and half the onions and cook over medium heat until onions are soft and moisture from mushrooms has evaporated, about 15 minutes; set aside in a bowl. Repeat with remaining butter, mushrooms and onions. Pour water into a medium pan. Add salt and bring to a boil. Pour in the cornmeal in a slow, steady stream, stirring constantly, for 15 minutes. Scrape the polenta into the mushrooms. Add the pepper, thyme and coriander; mix well. Let cool to room temperature before stuffing bird. Or bake stuffing in a greased, covered loaf pan in preheated 375-degree oven for 30 minutes.

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